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- 2 Tbsp Olive Oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14oz) chicken broth
- 2 cups orzo
- 1/2 cup free parmigiano or romano
- Salt
- Pepper
- Preheat a 8 inch pot with a tight fitting cover over moderate heat.
- Add oil, onion and garlic and saute for 2 or 3 minutes.
- Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil.
- Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
- Remove lid and stir in cheese.
- Season with salt and pepper to your taste.