Carrot Orzo - cooking recipe

Ingredients

6 ounces peeled baby carrots (about 1 1/4 cups, from 16-ounce package)
2 tablespoons butter
1 cup orzo pasta (rice-shaped pasta, about 8 ounces)
1 1/2 cups water
1 1/4 cups low sodium chicken broth
1 large garlic clove, minced
1/4 cup grated parmesan cheese
2 tablespoons chopped green onions
1 teaspoon minced fresh rosemary

Preparation

Place carrots in processor.
Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat.
Add orzo and carrots; saute until orzo is golden, about 5 minutes.
Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 15-20 minutes.
Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.