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2 tablespoons extra virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz each) chicken or vegetable broth or stock
2 cups orzo
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper
Preheat a 8-inch pot with a tight-fitting. Cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the an and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes stirring occasionally or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste.
Your favorite fresh herbs may also be stirred into the orzo to strengthen the flavor even more.
Yield: 4 servings
Note: I ended up adding 1/2 cup more chicken broth when cooking the orzo and I added the finely grated zest of 1 big lemon at the end.
No salt was necessary at the end. Peas can be added also as well as chopped basil or parsley.
Serve IMMEDIATELY or it will get sticky and will clumped together. If that is the case, a little amount of hot chicken broth can be added.
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