Parmesan Orzo

1 tablespoon butter
1 cup orzo
1 can (14.5 oz?) fat-free, less-sodium chicken broth
Water to equal 2.5 cups when added to broth
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper – add more to taste

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper.

The recipe could have used more basil and more pepper – ¼ cup of basil doubles the amount Cooking Light calls for, but it still may not be enough. It also could have benefitted from more freshly ground black pepper – I will be sure to add more next time. But it was tasty! Scott even said “It’s just as good as the boxed stuff!”