3 tbsp. unsalted butter
1 1/2 c. orzo
3 c. chicken broth
1/2 c. grated Parmesan cheese
6 tbsp. fresh basil julienne or 1 1/2 tsp. dried basil

Melt butter in heavy 10 inch skillet over medium high heat. Add orzo and saute for 2 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, about 20 minutes. Mix in Parmesan and basil.