2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth (or vegetable stock)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil
Directions
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
To make this a main dish, I often add some Italian Sausage as I would with risotto. Makes for a quick easy dish on a cold winter day.
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