Orzo with Tomatoes, Basil, and Gorgonzola

Ingredients

• 1 pint cherry tomatoes halved
• 12 leaves basil fresh chopped
• 12 leaves basil fresh chopped
• 1 clove garlic minced
• 1 cup gorgonzola crumbled to taste
• 1.5 tablespoons olive oil 
• 1 cup orzo pasta uncooked
• 1  onion red chopped
• 1.3 cups vegetable stock 

Equipment

• bowl
• sauce pan
• mixing bowl

Directions

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.
2. Add 1 clove of garlic; cook until fragrant, about 30 seconds.
3. 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.
4. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
5. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.