1. Melt butter in heavy large saucepan over medium heat. 2. Add shallots and garlic. Saute until shallots are tender, about 5 minutes. Add orzo; saute 5 minutes. 3. Mix in 6 cups of boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. 4. Remove from heat. Mix in thyume and lemon peel, then parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
