1 tablespoon butter
1 cup orzo
1¼ cups less-sodium chicken broth
1¼ cups water
¼ cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons parsley
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Heat butter in a medium saucepan over medium heat. Add orzo and cook three minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed, about 15 minutes.
Remove from heat. Stir in cheese, parsley, salt and pepper.