1. Combine lemon juice, garlic, and generous pinch of salt in a small bowl and set aside. 2. Bring large pot of salted water to boil over high heat. 3. Pour broth into a 3 quart saucepan and bring to boil over medium-high heat. Boil until broth is reduced to 1 cup, 20-30 minutes. Reduce heat to low. Add lemon-garlic mixture and whick in the butter one pice at a time. Keep warm. 4. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and toss with broth mixture. Add the Parmigiano-Regiano, the parsley and the thyme. 5. Season to taste wtih salt and pepper and toss well. Serve immediately sprinkled with additional Parmigiano-regiano. ---------------------------------------------------------------------------
Nutrition
Ingredients
