Orzo with Onions and Asigo

By vail28

Ingredients

• 4 to 5 cups low-salt chicken stock
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, coarsely chopped
• Kosher salt and freshly ground pepper
• 3 cups orzo pasta
• 11/2 cups grated, aged Asiago or Parmesan cheese
• 1 cup fresh cilantro leaves (reserve several for garnish)

Details

Servings 4

Preparation

Step 1

In a large saucepan, bring the chicken stock to a slow boil.
In a large skillet or a saucepan over medium heat, melt and combine the olive oil and butter. Add the onion and saute until translucent, about 5 minutes. Season lightly with salt and pepper. Add the orzo and continue to saute until it begins to brown lightly.
Carefully add the hot chicken stock. Bring to a boil and cover. Turn off the heat and let stand 20 minutes. Orzo will absorb the liquid; if any remains, cook, stirring, over low heat until absorbed. Stir in the cheese and cilantro. Garnish with the reserved cilantro.