A creamy and flavorful orzo dish with a hint of lemon and garlic, perfect for any occasion.
Bring the chicken broth to a boil in a saucepan.
Using low-sodium broth allows you to control the saltiness of the dish.
Add the orzo to the boiling broth and cook until tender, stirring occasionally.
Stirring prevents the orzo from sticking to the bottom of the pan.
Drain the cooked orzo and set it aside in a mixing bowl.
Reserve a small amount of the cooking broth to adjust the consistency later if needed.
Melt the butter in the saucepan over medium heat.
Ensure the butter does not brown to maintain a smooth flavor.
Add the minced garlic to the melted butter and sauté until fragrant.
Finely mince the garlic for an even distribution of flavor.
Stir in the cooked orzo, lemon zest, and lemon juice into the saucepan.
Zest the lemon before juicing it for ease.
Mix in the grated Parmesan cheese and season with black pepper.
Add the cheese gradually to ensure it melts evenly.
Serve the orzo warm, garnished with additional Parmesan if desired.
Serve immediately to enjoy the dish at its best texture and flavor.
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