Orzo With Tomatoes, Basil, And Gorgonzola

• 1 1/2 tablespoons olive oil
• 1 cup uncooked orzo pasta
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 1/4 cups vegetable broth
• 1 pint cherry tomatoes, halved
• 12 leaves fresh basil, chopped
• 1 clove garlic, minced
• 1 1/2 tablespoons olive oil
• 1 cup crumbled Gorgonzola cheese, or to taste

1. Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

olive oil, orzo pasta, red onion, clove garlic, vegetable broth, cherry tomatoes, basil, clove garlic, olive oil, gorgonzola cheese

Taken from www.allrecipes.com/recipe/170600/orzo-with-tomatoes-basil-and-gorgonzola/ (may not work)