Cherry Tomato Orzo

Heat the olive oil in a large pan and add the diced onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
1 tbsp olive oil, 1 white onion, 2 garlic cloves
Add the cherry tomatoes and Italian seasoning. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and burst, releasing their juices.
300 g cherry tomatoes, 1 tsp Italian seasoning
Pour in the white wine and let it bubble for a minute or two until reduced slightly. This lifts all the caramelized tomato flavor from the bottom of the pan.
60 ml white wine
Stir in the dried orzo, drained chickpeas, and vegetable stock. Bring to a simmer and cook for 10-12 minutes, stirring often, until the orzo is tender and has absorbed most of the stock. Stir frequently to prevent sticking.
200 g dried orzo, 400 g tinned chickpeas, 400 ml vegetable stock
Turn the heat to low and stir in the cream and grated Pecorino until the sauce is silky and creamy. Season with salt and pepper to taste.
80 ml heavy cream, 15 g Pecorino cheese, Salt and pepper to taste
Top with shredded fresh basil and serve immediately.
10 g fresh basil leaves