I've tweaked the recipe to my liking, and I always think it calls for too much liquid (water + chicken broth). But somehow, it always gets absorbed after cooking. You can add more liquid to make sure it's to your liking if you cut back originally. And start with a large saucepan! I always use my medium one and it's so full I can't stir the pasta! I ended up using my wok tonight because I knew it'd be big enough!
Parmesan & Carrot Orzo
8 oz. carrots, shredded
2 1/2 c. chicken broth
3 tbsp. butter
1 medium onion, chopped
2 c. orzo pasta
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 c. grated Parmesan
3 tbsp. fresh chives
1 tsp. fresh thyme
Combine 2 1/2 cups water and broth and microwave for 5 minutes (
I'm not sure how necessary this step actually is, but I do it anyway).
Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.
Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.
Stir in Parmesan cheese, chives, and thyme until blended. Serve immediately. Garnish, if desired.