This has been a staple side dish in our house for a while now. I like to think of it as a lazy version of risotto. You get the same creamy, cheesy results without all of the work, and you can dedicate your attention to the rest of what you’re cooking (or you can go relax on the couch while it’s simmering away). It’s incredibly easy to pull together for a weeknight meal, too.
2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can low-sodium chicken broth
1/2 cup grated Parmesan cheese, plus 2 T. more for garnish
1/4 cup chopped fresh basil, plus more for garnish
salt and pepper to taste
Melt butter in heavy skillet over medium-high heat. Stir in orzo and sauté 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.
Gently stir in Parmesan cheese and basil. Season with salt and pepper and serve.