8 oz. Orzo pasta
1 ½ cups low-salt chicken broth
1 large clove garlic – minced
2 Tbs. butter – cut in pieces
¼ cup Parmesan cheese
1 Tbs. chopped fresh flat-leaf parsley
Cook orzo in boiling water until al dente – drain.
Meanwhile, boil chicken broth until reduced to ½ cup. Add garlic and a pinch of salt. Whisk in butter one piece at a time.
Toss the orzo with the broth mixture. Add the parmesan cheese and parsley, and combine. Season to taste with salt and pepper. Serve immediately, sprinkled with additional parmesan cheese.