Savory Sun-Dried Tomato and Artichoke Orzotto

Instructions

1. 1

   Finely mince the garlic and dice the shallots.

2. 2

   Roughly chop the sun-dried tomatoes and artichoke hearts.

3. 3

   Heat olive oil in a large skillet over medium heat. Add minced garlic and diced shallots and sauté until softened and fragrant, about 3-4 minutes.

   ~4 min
4. 4

   Add the orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly, until lightly golden.

   ~2 min
5. 5

   Stir in the chopped sun-dried tomatoes and artichoke hearts. Pour in the vegetable broth, season with salt and pepper, and bring to a simmer.

   ~2 min
6. 6

   Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the orzo is cooked al dente and most of the liquid is absorbed. The consistency should be creamy.

   ~20 min
7. 7

   Remove from heat. Stir in the grated Parmesan cheese and chopped fresh parsley until well combined and melted.

   ~1 min
8. 8

   Taste and adjust seasoning with salt and pepper if needed. Serve immediately.