Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 2 medium carrots, grated
  • 3 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 1 cup dried orzo pasta
  • 2 tbsp double-concentrated tomato paste
  • 28 oz crushed fire-roasted tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 piece parmesan rind
  • 0.5 cup heavy cream
  • 0.5 cup fresh basil, chiffonade
  • 0.25 cup grated parmesan cheese
  • 1 tsp balsamic vinegar
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and grated carrots. Sauté for 5–6 minutes until softened.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Add the dry orzo to the center of the pot. Toast for 2–3 minutes, stirring frequently, until the pasta is pale golden and nutty.
  4. Stir in the tomato paste and cook for 1 minute to caramelize. Add fire-roasted tomatoes, broth, oregano, and the parmesan rind.
  5. Simmer for 8–10 minutes until the orzo is al dente. Remove the parmesan rind.
  6. Temper the heavy cream by whisking a small amount of hot broth into the dairy before adding the mixture back into the pot.
  7. Stir in the fresh basil, grated parmesan, and balsamic vinegar. Season with salt and pepper to taste.