Orzo With Lemon, Garlic, Parmigiano & Herbs

A deliciously simple side dish

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 3  tablespoons fresh lemon juice
• 3  medium garlic cloves, minced
•  kosher salt
• 3  cups low sodium chicken broth
• 5  tablespoons unsalted butter, cut into 5 pieces
• 1  lb orzo pasta
• 1⁄2 cup  grated parmigiano-regiano cheese
• 1⁄4 cup  chopped flat leaf parsley
• 2  teaspoons fresh thyme leaves, lightly chopped
•  fresh ground black pepper

Directions

1. Combine lemon juice, garlic, and generous pinch of salt in a small bowl and set aside.
2. Bring large pot of salted water to boil over high heat.
3. Pour broth into a 3 quart saucepan and bring to boil over medium-high heat. Boil until broth is reduced to 1 cup, 20-30 minutes. Reduce heat to low. Add lemon-garlic mixture and whick in the butter one pice at a time. Keep warm.
4. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and toss with broth mixture. Add the Parmigiano-Regiano, the parsley and the thyme.
5. Season to taste wtih salt and pepper and toss well. Serve immediately sprinkled with additional Parmigiano-regiano.