2 large leeks, thin sliced (white and light green parts only) and rinsed
8 ounces orzo pasta
1 medium garlic clove, minced
2 cups chicken broth
1/2 cup freshly grated Parmesan cheese
salt & pepper
DIRECTIONS
In a medium saucepan melt the butter with the oil over medium-high heat, add the leeks and cook, stirring often, until softened about 5 minutes.
Stir in the garlic and orzo and cook while stirring about 30 seconds or until garlic becomes fragrant.
Slowly pour in the chicken broth and bring to a boil, reduce heat to medium-low. Simmer uncovered, stirring occasionally, about 7 to 8 minutes or until the liquid is absorbed.
Take off the heat and stir in the Parmesan cheese. Add salt and pepper to taste.
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