Orzo "Risotto"

1. 1

   Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.

2. 2

   Transfer orzo to a 2 quart heavy saucepan and add stock, zest, thyme. Simmer over moderate heat, stirring constantly until stock is absorbed about 5 minutes.

3. 3

   Stir in cheese, butter, salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.