Orzo With Lemon, Garlic, Parmigiano & Herbs

• 3 tablespoons fresh lemon juice
• 3 medium garlic cloves, minced
• kosher salt
• 3 cups low sodium chicken broth
• 5 tablespoons unsalted butter, cut into 5 pieces
• 1 lb orzo pasta
• 12 cup grated parmigiano-regiano cheese
• 14 cup chopped flat leaf parsley
• 2 teaspoons fresh thyme leaves, lightly chopped
• fresh ground black pepper

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.
4. Boil until broth is reduced to 1 cup, 20-30 minutes.
5. Reduce heat to low.
6. Add lemon-garlic mixture and whick in the butter one pice at a time.
7. Keep warm.
8. Cook the orzo in the boiling water until barely al dente, about 8 minutes.
9. Drain and toss with broth mixture.
10. Add the Parmigiano-Regiano, the parsley and the thyme.
11. Season to taste wtih salt and pepper and toss well.
12. Serve immediately sprinkled with additional Parmigiano-regiano.

lemon juice, garlic, kosher salt, chicken broth, unsalted butter, orzo pasta, cheese, flat leaf parsley, thyme, fresh ground black pepper

Taken from www.food.com/recipe/orzo-with-lemon-garlic-parmigiano-herbs-288028 (may not work)