Roasted Cherry Tomato & Fennel Orzo

Ingredients

• 500g Cherry Tomatoes
• 3 tablespoons Olive Oil
• 3 Garlic Cloves, thinly sliced
• 1 teaspoon Fennel Seeds, lightly crushed
• 1/2 teaspoon Chilli Flakes
• 300g Orzo
• 750ml Vegetable Stock
• 40g Parmesan, finely grated
• 1 Lemon
• 15g Fresh Basil Leaves
• 10g Fresh Flat-Leaf Parsley, roughly chopped
• 1 tablespoon Extra Virgin Olive Oil
• Sea Salt, to taste
• Black Pepper, to taste

Instructions

1. Preheat the oven to 200°C.
2. Put the cherry tomatoes in a large roasting dish and add 2 tablespoons of the olive oil, the sliced garlic, fennel seeds, chilli flakes, salt, and black pepper.
3. Toss everything together and roast for 20–25 minutes until the tomatoes are soft, blistered, and beginning to release their juices.
4. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
5. Add the orzo and stir for 1–2 minutes until the pasta is lightly coated and beginning to smell toasted.
6. Pour in the vegetable stock, bring to a gentle simmer, and cook for 10–12 minutes, stirring frequently, until the orzo is tender and most of the stock has been absorbed.
7. Remove the roasted tomatoes from the oven and lightly crush some of them with the back of a spoon, leaving the rest whole.
8. Stir the roasted tomatoes and all their garlicky cooking juices into the cooked orzo.
9. Add the Parmesan, finely grated zest of half the lemon, and a squeeze of lemon juice. Stir until the orzo becomes glossy and creamy.
10. Fold through most of the basil and parsley and adjust the seasoning with salt and black pepper.
11. Spoon the orzo into warm bowls and finish with the remaining herbs and a drizzle of extra virgin olive oil.
12. Serve immediately with extra Parmesan and lemon wedges if desired.

instructions_source: editorial-classic