Orzo Risotto

Risotto is such a wonderfully versatile dish. This version is fantastic on its own, or add any number of your favorite things.

• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 lb. orzo (rice-shaped pasta)
• 1/2 cup small diced onion
• 2-3 cloves minced fresh garlic
• 1/2 cup dry white wine
• 4 cups chicken stock
• 2 tbsp chopped parsley
• 1/2 cup grated parmesan

Heat oil and butter in a saucepan. Add orzo and toast lightly - about 3 minutes. Add the onions and garlic, stir and cook until soft. Add wine, stir and deglaze about 1 minute. When wine has nearly evaporated, add 2 cups of stock, stirring until absorbed. Add the remaining stock, salt and pepper and cook until absorbed. Remove from heat, add chopped parsley and cheese and season to taste.