Cheesy Orzo
Source: Adapted from Rachael Ray
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta
1 cup fresh grated Parmesan or Grana Padano cheese
Salt and freshly ground black pepper
opt: parsley flakes
Bring broth to a boil, stir in orzo and return to a boil. Cover pot and reduce heat to simmer. Cook according to package directions, stirring occasionally, or until liquid is absorbed and pasta tender.
Remove lid and stir in cheese and optional parsley, season with salt and pepper to taste.
Makes 4 servings