Orzo w/ Parmesan & Basil - Katie Griffin
2 Tbsp. butter
1 cup uncooked orzo pasta
1 (14.5 oz) can chicken broth
1/2 cup grated Parmesan Cheese
1/4 cup chopped fresh basil
salt & pepper to taste
Melt butter in skillet over medium-high heat. Stir in orzo & saute until lightly browned. Stir in chicken broth & bring to a boil. Cover. Reduce heat & simmer until orzo is tender & liquid is absorbed, about 15-20 minutes.
Mix in parmesan cheese & basil.
Season w/ salt & pepper.
This is a very basic recipe. During the summer months I like to dress it up where I can (sauteed peppers, tomatoes, etc.) This last go around, I quartered a handful of cherry tomatoes, put them on a cookie sheet, drizzled them with olive oil, and some balsamic vinaigrette, and sprinkled them with some salt and pepper. I roasted them in the oven at 350 degrees for about 15-20 minutes then just stirred them into the finished orzo pasta.
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