Ingredients

• 2 Tablespoons Olive Oil
• 4 Tablespoons Unsalted Butter
• 1 Whole Onion, Chopped
• 4 Cloves Garlic, Minced
• 2 Cups Dry Orzo
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Cups Low Sodium Chicken Broth
• 2 Cups Half and Half
• 1 1/2 Cups Parmesan Cheese, Freshly Grated
• 2 Tablespoons Fresh Parsley, Chopped

Directions

1. In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
2. Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly, this will give it a nutty flavor.
3. Season with salt and pepper then stir in the chicken broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
4. Remove the lid and stir in the Parmesan cheese and fresh parsley.
5. Serve immediately.