Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 60mg||18 %|
|Sodium 130.6mg||5 %|
|Potassium 187.9mg||5 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 32.7g|
|Protein 9.6g||14 %|
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Calories per serving: 244
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