1. Warm broth in sauce pan over low heat
2. In a separate pan over medium heat, sautee shallot in olive oil. Add orzo and cook 2 - 3 minutes stirring until covered in oil. Add salt & pepper. Add wine (or water). Stir and let liquid bubble away. With a ladle, add broth to orzo 1/2 cup at a time letting broth evaporate before adding next 1/2 cup. Start checking orzo after about 10 minutes. It should be done (al dente, like pasta) in about 20 minutes. When orzo is done, add butter & parmesan cheese & stir.
Stirring nearly constantly keeps it from sticking to the bottom of the pan.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 112 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 82.2mg||25 %|
|Sodium 203.3mg||7 %|
|Potassium 176.5mg||5 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 43.6g|
|Protein 11.5g||16 %|
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Calories per serving: 335
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