Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups low-salt chicken broth
  
  


• 
  
  5 Tbs. unsalted butter, cut into 5 pieces
  
  


• 
  
  1 lb. orzo
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. fresh thyme leaves, lightly chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.