Creamy Parmesan Whole Wheat Orzo

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A creamy, cheesy dish that would gladly stand-in as a side for rice or risotto. With the Italian classic, Parmigiano-Reggiano, and the bold, aromatic basil, you can't go wrong introducing this recipe to the dinner table.

Ingredients:

• 2 tablespoons butter
• 1/4 cup minced onion
• 1 cup uncooked DeLallo Orzo
• 1 (14.5-ounce) can of chicken broth
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh, chopped basil
• Salt and pepper to taste

Directions:

Melt butter in a large skillet over medium-high heat. Add onions and cook until soft and transparent, about 5 minutes. Add orzo, sautéing until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.

Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.

Serves 4 Printer-friendly version