This has been a favorite side dish around here for years. I think of it as a lazy way to make risotto.
Ingredients
- 3 tablespoons butter
- 1 cup uncooked orzo pasta
- 16 ounces chicken broth
- 2 cloves garlic; finely minced
- 1 teaspoon Chicken Better than Bullion
- 1/2 cup Parmesan cheese; freshly grated
Melt butter in a medium saucepan over low heat, add minced garlic and continue to cook on low heat for two minutes. Add dry orzo, coat in melted butter and toast in the pan for one minute. Turn heat to medium and add chicken broth. Bring to a boil. Add the Better than Bullion. Cover the pan, reduce heat and simmer, stirring occasionally. Cook until orzo is tender and the broth is absorbed, about 15 to 20 minutes. If the broth is absorbed before the orzo is tender, you can always add an additional splash. Finally stir in Parmesan cheese and serve immediately.
