Cooked - Parmesan Herb Orzo

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3 tablespoons unsalted butter

16 ounces orzo

32 ounces chicken or vegetable stock

Kosher salt and pepper

½ cup freshly grated parmesan cheese

¼ cup fresh chopped herbs, (or 1 tablespoon mixed dried herbs (basil, parsley, rosemary, thyme, oregano))

Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Pour in the stock along with a pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom, until the liquid is absorbed.
Stir in the parmesan cheese and the herbs. Serve!

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