Cheeseboard Orzotto with Confit Garlic
By OcadoLife
Published on 11 August 2025
The flavours of punchy blue cheese, jammy roasted grapes and crunchy crackers come together in this Cheeseboard Orzotto with Confit Garlic from chef, food writer and MasterChef runner-up Omar Foster. “The generous hit of confit garlic brings sweet, mellow depth, and you’ll have leftover garlic (and infused oil) to use in other dishes.” Serve with a side salad to cut through the richness.
Time and servings
1 hr 35 minsTotal time
4Servings
15 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 2 garlic bulbs, cloves separated and peeled
- 200ml olive oil
- 1 onion, finely sliced
- 200g red seedless grapes, halved
- 300g orzo
- 1 litre vegetable stock, hot
- 125g stilton, crumbled
- 100g caramelised onion chutney
- 50g sourdough crackers, crumbled
- 60g wild rocket
Method
Step 1
Preheat the oven to 140°C/120°C fan/gas 1. Place the garlic in a small baking dish and pour over the oil – the cloves should be submerged. Bake for 1 hr, then remove and cool completely. Transfer the oil and cloves to an airtight jar; store in the fridge for up to 2 weeks (or freeze in ice cube trays for up to 3 months).Step 2
For the orzotto, heat 3 tbsp of the confit garlic oil in a large high-sided pan until sizzling. Add the onion and grapes; cook for 6-8 mins until golden.Step 3
Stir in 5 of the confit garlic cloves and the orzo, cook for 1 min, then add the vegetable stock and 100g stilton. Bring to the boil, then reduce the heat and cook for 10 mins or until creamy, stirring frequently; season to taste.Step 4
Divide the orzotto between bowls and dollop over the chutney. Scatter over the crackers, remaining stilton and a little rocket.