Level: Easy
Servings: 4 servings
Nutritional Information Per Serving (1 of 4 servings): Calories 518, Total Fat 20 g, Saturated Fat 6 g, Carbohydrates 42 g, Dietary Fiber 2 g, Sugar 2 g, Protein 39 g, Cholesterol 62 mg, Sodium 702 mg
Total Time: 25 minutes
Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:

2 tablespoons extra-virgin olive oil (about 2 turns of the pan)
1/2 small onion, finely chopped
2 garlic cloves, minced
2 cans (14 ounces each) chicken or vegetable broth
2 cups orzo pasta (or substitute with enriched rice)
1/2 cup grated Parmigiano or Romano cheese
Salt and freshly ground black pepper to taste

Directions:

Fire up an 8-inch pot with a tight-fitting lid over medium heatdinner's about to get deliciously simple! Drizzle in the extra-virgin olive oil, toss in the finely chopped onion and minced garlic, and saut for 2-3 minutes until everything smells irresistible.

Pour in the broth and crank up the heat to bring it to a lively boil. Stir in the orzo (or rice if you're switching it up), and let it bubble back to a boil.

Pop on the lid, drop the heat to low, and simmer for 15 minutes, giving it a stir now and then. The liquid will mostly absorb, leaving you with tender, creamy pasta. Uncover, stir in the grated Parmigiano or Romano until it's melty perfection, then season with salt and pepper to your taste. For that wow-factor finish, fold in fresh herbs right before servingthis quick, cheesy orzo will have everyone rushing to the table![1][2]