Sunday, June 7, 2009

Creamy Parmesan Orzo

This recipe is adapted from the All New Complete Cooking Light Cookbook.

1 tablespoon unsalted butter
1 cup uncooked orzo
1 1/4 cups vegetable broth
1 1/4 cups water
1/4 cup grated parmesan cheese
2 tsp dried basil
1/4 tsp kosher salt
1/4 tsp ground black pepper
4 teaspoons pine nuts, toasted

  1. Heat butter in a medium sized saucepan over medium heat. Add orzo, cook 3 minutes, stirring constantly. Stir in broth and water and bring to a boil. Reduce heat and allow to simmer until the liquid is absorbed and the orzo is done, about 15 minutes.

  2. Remove orzo from heat, add parmesan cheese, basil, salt, and pepper. Stir until completely incorporated. Sprinkle with pine nuts and serve.

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