Ingredients:

  • 1 cup (200g) dried orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 2 cups (480ml) chicken broth
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Melt the butter in the skillet over medium heat. Add the minced garlic and sauté for 1 minute until it smells fragrant but hasn't browned.
  2. Stir in the dry orzo pasta. Cook, stirring frequently, for 2–3 minutes until the grains turn a light golden-brown and release a nutty scent.
  3. Pour in the chicken broth and add the salt and pepper. Bring the mixture to a gentle boil, then reduce heat to low.
  4. Cover and simmer for 8–10 minutes, stirring occasionally to prevent sticking, until the liquid is absorbed and the pasta is tender.
  5. Remove the skillet from the heat. Stir in the Parmesan cheese and lemon juice until the sauce becomes glossy. Fold in the fresh parsley just before serving.