Ingredients
2 tbsp. Butter
1 cup Orzo (uncooked)
8 oz. Chicken Bouillon
1 oz. Dry White Vermouth
½ cup Fresh Parmesan (grated fine)
¼ cup Fresh Chopped Basil
2 tbsp. Lemon Zest (grated fine)
Salt and Pepper (to taste)
Preparation
• Melt butter in heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned.
• Stir in chicken stock and bring to medium simmer
• Cover and reduce heat and simmer until orzo is tender and liquid is almost absorbed, stirring frequently.
• Mix in Parmesan cheese and 2/3 of the basil
• Add in vermouth and lemon zest, stir until thickened
• Season with salt and pepper
• Transfer to serving plate
• Garnish with remaining basil