Orzo al Limone

Finely chop 1 yellow onion. Peel 3 three inch long strips of lemon zest.

In a large Dutch oven, heat 3T butter over medium heat until melted and foamy.

Add the onion and cook, stirring often, until softened but not brown, 5-7 min.

Add 1c orzo, the 3 strips of lemon zest, and 1t black pepper. Toast, stirring, for 2 min.

Stir in 3c water and 1t salt and bring to a simmer over medium heat. Once the water comes to a simmer, reduce the heat to medium-low and cook, stirring occasionally for about 6-8 min until most of the water has been absorbed.

Remove the pot from the heat, stir in 2T butter and 2.5 oz grated parm.

Finely grate the remaining zest of the lemon into the pot. Cut the lemon in half and squeeze the juice of both halves into the orzo. Taste and add more salt as needed. Add a few more T of water if needed, until very creamy or loose.

Drizzle the orzo with olive oil and season with black pepper and more grated parm.