Sauté the garlic

• Place a medium saucepan over high-medium heat and add the olive oil and garlic.
• Sauté, stirring, until fragrant and lightly golden.

Cook the tomatoes

• Add the cherry tomatoes, salt and pepper and mix.
• Cook until the tomatoes soften a bit, then gently press them and add the chili oil.
• Stir often.

Toast the orzo

• Add the orzo and mix well.
• Stir constantly to coat the grains.

Add the water

• Pour in the water while stirring.
• Keep mixing until the mixture thickens.

Add the coconut milk

• Add the coconut milk and lower the heat.
• Cook, stirring often, until the orzo is nearly tender.

Cover and finish cooking

• Cover the saucepan and cook, stirring often.
• Check the orzo: if it is still a bit hard, add a little water and cook a bit longer while stirring.

Finish with cheese and basil

• Add the parmigiano reggiano and basil and mix well.
• Serve with extra parmigiano reggiano, chili flakes and microgreens.