Orzo with Brown Butter and Parmesan

By KeyIngredient

Ingredients

• 1 1/2 cups low-salt chicken broth
• 2 Tbsp unsalted butter
• 1 cup orzo
• 1/3 cup dry white wine
• kosher salt and freshly ground pepper
• 2 Tbsp freshly grated Parmigiano-Reggiano
• chives, thinly sliced (optional)

Details

Servings 4

Preparation

Step 1

In a 2 quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3 quart saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turn golden brown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat. Cook until the orzo just beings to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, cover and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture will still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper and mix in the Parmigiano-Reggiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Pairs with practically anything - grilled meat, roasted chicken, etc.