1 1/2 cups
orzo pasta, uncooked
parmesan cheese, grated
plus 2 tablespoons fresh basil, julienne-sliced
salt & freshly ground black pepper
fresh basil sprig
- Saute the orzo in butter in a large skillet over medium-high heat, stirring constantly until golden. Add the chicken broth and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the orzo is tender and the liquid is absorbed.
- Stir in the Parmesan cheese, julienned-sliced basil, and salt and pepper to taste.