4 tablespoons unsalted butter
1 cup onion chopped (or grated, if you do not want onion pieces)
2 medium cloves garlic, minced (or grated, if you do not want garlic pieces)
2 ½ cups reduced sodium chicken broth
1 pound orzo pasta, uncooked
½ cup Gruyere cheese, shredded
2 tablespoons. fresh chives, chopped
salt and pepper to taste
Melt butter in a large, heavy skillet over medium-low heat. Add onion and cook until soft but not browned, about 6 minutes. Add garlic and cook 2 minutes more.
Meanwhile, in a medium saucepan or heated in the microwave, heat chicken stock to boiling. Add orzo to onion and garlic in skillet. Stir in hot chicken broth.
Bring to a boil, cover and remove from heat. Let stand, without removing cover, until all liquid is absorbed, about 25 minutes. Stir in cheese until melted; add chives or chopped parsley and season with salt and pepper. Orzo will have a creamy consistency. Serve hot.
Recipe printed from http://TheSlowRoastedItalian.com/
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