Parmesan Orzo

This recipe from How Sweet Eats is extremely quick to put together, about 20 minutes. It's delicious the first time around and elevates a meal to amazing. Any leftovers can be reheated with a bit of heavy cream, and it's great with roasted vegetables mixed in to make a meal out of leftovers. 

I used a mix of Italian cheeses with some goat cheese as well. My husband would have protested if I used Parmesan ... if he realized it.

Parmesan Orzo

3 Tbsp. butter

16 oz. orzo

32 oz. chicken stock

1/2 cup freshly grated Parmesan cheese

1/4 chopped herbs or 1 Tbsp. mixed dried herbs

Salt and pepper

Melt butter in saucepan over medium heat. Stir in the orzo, and cook for a few minutes, stirring often, to toast the orzo. Pour in the stock, along with a pinch of salt and pepper. Bring to a boil, and then reduce to simmer and cover. Simmer for 12 to 15 minute, stirring once or twice to prevent the orzo from sticking, until the liquid is absorbed. Stir in the cheese and herbs. Serves at least 6.