Lemon Dill Baked Orzo with Gruyere

• 1 tablespoon freshly grated lemon zest
• 1/2 cup finely chopped shallot
• 1/2 cup finely chopped celery
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 pound orzo (rice-shaped pasta)
• 1/4 cup minced fresh dill
• 2 cups coarsely grated Gruyere cheese (about 6 ounces)

1. Preheat oven to 400F.
2. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.
3. In a heavy saucepan cook shallot and celery in butter and oil over moderate heat, stirring, until celery is softened.
4. Add flour and cook mixture, stirring, 3 minutes.
5. Add broth in a stream, whisking, and bring to a boil, whisking.
6. Add remaining 1 teaspoon zest and salt and pepper to taste and simmer sauce, whisking, until thickened, about 3 minutes.
7. In a kettle of salted boiling water cook orzo until just al dente, about 6 minutes, and drain well.
8. In a large bowl stir together orzo, sauce, dill, and Gruyere and transfer to prepared dish.
9. Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.

freshly grated lemon zest, shallot, celery, unsalted butter, olive oil, allpurpose, chicken broth, orzo, fresh dill, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/lemon-dill-baked-orzo-with-gruyere-11631 (may not work)