Lemon Shallot Orzo

Melt butter in a 3-quart sauce pan over medium low. Once melted, add the shallots and garlic and cook until softened but not browned. Turn the heat up to high and add the orzo, stirring often until slightly toasted. Pour in the chicken stock and bring to a boil, reduce heat to simmer, cover and cook for 15 to 20 minutes. Remove from heat and keep covered for ten minutes.

Meanwhile, zest the lemon and coarsely chop fresh parsley. After the ten minutes, remove the lid and toss in the zest and chopped parsley. Stir, give it a taste and season with salt if needed and serve!