Orzo is a small rice-shaped pasta. It can be cooked like regular pasta, in a large amount of water and drained, or, as in this recipe, in a measured amount of liquid, producing a risotto-like texture. You can use all broth, all water or a combination of the two for the liquid. If using fresh dill, add it at the end.
2 T butter or olive oil, or 1 T of each
1 1/4 c finely chopped or shredded carrots
1 1/3 c orzo
3 1/2 c broth or water
1 garlic clove, minced
1/2 t dried dill or 1 T chopped fresh dill
1/4 c grated Parmesan cheese
2 T chopped scallion, optional
salt and pepper, to taste
1. Melt butter in a large skillet or saucepan over moderately low heat. Add the carrot and orzo, increase the heat a bit and sauté until the orzo is golden, about 5 minutes. Add the broth or water, garlic, and dill. Cook at a low boil, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 11 minutes. You want a slightly “soupy” texture.
2. Stir in the Parmesan and the optional chopped scallion as well as the fresh dill, if using. Season with salt and pepper and serve at once.