Orzo Risotto

• 6 tablespoons (3/4 stick) butterbutter
• 3/4 cup minced shallotsshallot
• 2 garlic cloves, mincedgarlic
• 2 cups orzo (rice-shaped pasta)orzo
• 6 cups boiling waterwater
• 1 1/2 teaspoons coarse kosher saltsalt
• 1 1/2 tablespoons chopped fresh thymethyme
• 1 tablespoon finely grated lemon peellemon
• 6 tablespoons chopped Italian parsleyparsley

1. 01Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.

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