Ingredients
1 1/2 cup orzo (rice-shaped pasta)
½-cup chicken broth
¼-cup olive oil
2 Tablespoons Fresh Ground Black Pepper
1 Tablespoon Unsalted Butter
1 Tablespoon Heavy Cream, or Milk
2 oz. Parmesan, grated fresh
Salt and Pepper to taste
Basil leaves for garnish
Preparation
Method 1.In a kettle of boiling chicken stock, cook the orzo for 7 to 8 minutes, or until it just al dente, drain it in a sieve with a bowl under it to reserve the liquid. Drain the orzo well and in a separate bowl toss with 1/4 cup of the oil.
2.In a small saucepan simmer the reserved liquid.
3.Add black pepper, and Parmesan. Cook until the Parmesan is melted.
4.Add the Orzo back into the cooking liquid, and stir well to make sure every thing is mixed well.
5.Add the butter and Cream
6.Adjust Your seasonings
