Orzo With Lemon And Parsley - cooking recipe

Ingredients

1 teaspoon salt
8 ounces orzo pasta (about 1 1/3 cups)
2 tablespoons butter
6 tablespoons parmesan cheese, grated
1 1/2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 tablespoons fresh parsley, minced

Preparation

For a version that is not quite so rich, you may omit the Parmesan cheese.
In a large saucepan, bring 1 quart of water to a boil.
Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
Serve immediately.