2 teaspoons olive oil
1/4 of a yellow onion, finely minced
2 garlic cloves, minced
1 pound orzo
4 1/2 cups vegetable broth
1/4 cup white wine
salt and pepper to taste
- Warm the olive oil in a large saucepan over medium heat until it begins to shimmer just a bit. Add the onion and saute until the onion is slightly softened, about 3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Stir in the orzo and cook until most of the orzo is golden in color.
- Stir in the broth and wine and bring to a boil. Reduce to a simmer and cook until the orzo has absorbed most of the liquid, about 15 minutes.
- Season with salt and pepper to taste.