Ingredients

• 1 (1-lb) box orzo (rice-shaped pasta; not Greek)
• 2 cups chicken stock or low-sodium broth
• 1 packed teaspoon finely grated fresh orange zest
• 1/4 teaspoon finely chopped fresh thyme
• 2 oz finely grated Parmigiano-Reggiano (1 cup)
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
2. Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
3. Stir in cheese, butter, salt, and pepper and serve immediately.