Ingredients:

  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup uncooked orzo pasta
  • 2 cups low sodium chicken broth
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Melt the butter over medium heat until it begins to foam.
  2. Add the minced garlic and sauté for 1 minute until fragrant but not brown.
  3. Stir in the dry orzo, stirring constantly for 2-3 minutes until the grains turn a pale golden brown.
  4. Pour in the broth, salt, and pepper. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  5. Cover with a lid and simmer for 10-12 minutes, stirring occasionally, until the liquid is mostly absorbed.
  6. Remove the pan from the heat. Stir in the grated Parmesan cheese and chopped parsley.
  7. Stir in the lemon juice if using, and mix vigorously for 30 seconds until the sauce is glossy and velvety.