1: Finely dice the onion, then in a pan sauté on a medium-low heat with 2tbsp olive oil + a pinch of salt.
2: After 5 minutes, mince + add the garlic. Fry until fragrant.
3: Add the orzo, toast for 1-2 minutes, then add a glass of wine + cook off.
4: Mix the tomato purée in with the simmering veg stock.
5: Add 1 ladle, stir well until fully absorbed, then repeat (as you would with risotto).
6: Add the tinned tomatoes, dried oregano & keep adding stock until orzo is tender (around 20 mins).
7: Finish off by beating through butter.
8: For the basil oil, blitz together garlic, salt, basil & olive oil.
9: To serve - orzo into bowls, burrata on top, drizzle over the basil oil & ENJOY!
