Orzo with Tomatoes, Basil and Gorgonzola

Ingredients:
3 tbsp olive oil
1 cup uncooked orzo pasta
1 red onion-chopped
2 cloves garlic-minced
1 1/4 cups broth (either vegetable or chicken)
1 pint cherry tomatoes-halved
12 leaves fresh basil-chopped
1 cup crumbled Gorgonzola, or to taste
salt and pepper

Directions:
Heat 1 1/2 tbsps of olive oil in a saucepan over medium heat. stir in orzo and cook and stir until orzo has lightly browned- about 3 minutes. Stir in onion and cook until it begins to soften- about 3 minutes. Stir in 1 clove of the minced garlic and cook until fragrant- about 30 seconds. Add stock and bring to a boil. Cover and lower heat to medium low. Cook until orzo is tender yet still a little firm to the bite- about 12 to 14 minutes.

In a mixing bowl combine cherry tomatoes, basil, 1 clove of minced garlic and 1 1/2 tbsps olive oil. Mix together.

When orzo is done cooking, spoon into a serving bowl and if you want, season with a little salt and pepper. Top orzo with tomato mixture. Then sprinkle Gorgonzola on top. You can serve just like this or mix together so the Gorgonzola can "melt" into the hot orzo.

NOTES:
*If you dont like big chunks of tomato, dice the tomatoes instead

*if you wanted to make a cold salad- substitute fresh cubed mozzarella for the Gorgonzola

* I have heard of people substituting FETA for the Gorgonzola if you are not a big fan, but it really does give the whole meal the flavor that makes it wonderful!!!!