INGREDIENTS
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2 tablespoons extra-virgin olive oil, 2 turns of the pan
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1/2 small onion, chopped
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2 cloves garlic, chopped
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2 cans (14 ounces) chicken or vegetable broth or stock
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2 cups orzo pasta (enriched rice may be substituted)
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1/2 cup grated Parmigiano or Romano
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Salt and freshly ground black pepper