Ingredients
- 3 Tbsp fresh lemon juice
- 3 cloves garlic finely chopped
- kosher salt
- 3 cups low salt chicken broth
- 5 Tbsp unsalted butter cut into 5 pieces
- 1 lb orzo
- 1/2 cup Parmegiano-Reggiano grated
- 1/4 cup fresh flat-leaf parsley chopped
- 2 tsp fresh thyme leaves lightly chopped
- freshly ground black pepper
Servings: side servings
Instructions
- Combine the lemon juice, garlic and a generous pinch of salt in a small bowl and set aside.
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, put the chicken broth in a medium (3 qt) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low , add the lemon-garlic mixture, and whisk in the butter one piece at a time. Keep warm.
- Cook the orzo in the boiling water until barely al dente (about 8 minutes, or follow the package directions). Drain and immediately toss with the broth mixture. Add the cheese and mix well until melted. Add the parsley and thyme and stir to combine. Season to taste with salt and pepper. Serve immediately.