Cheesy Orzo

I made some cheesy orzo as a side dish with some ribs tonight. I based it on a recipe from @cakebosslisa. It was easy and delicious. O made a few changes. Cheesy Orzo Lisa Valastro with my changes 2 tablespoons Olive oil 2 tablespoons Butter 1 red onion, diced 2-3 cloves garlic, crushed Garlic salt to taste Freshly grated black pepper 1 tablespoon Better Than Bouillon Chicken Flavor 1 pound orzo 1 (32 ounce) box Chicken stock 1 cup shredded Parmesan or Gruyere ¼ cup grated pecorino Romano ½-¾ cup sliced almonds or pine nuts (pignoli), optional Heat the olive oil and butter in a large sauté pan. When the butter is melted, add the onions. Cook for a few minutes until softened and then add garlic. Season with garlic salt and black pepper, sauté until soft. Add the Better Than Bouillon. Add the orzo, coat in the mixture. Cook for a few minutes to lightly toast the orzo, like if you were making Rice-A-Roni. Add the chicken stock and bring to a boil. Cover and lower to a simmer for about 25-30 minutes. When most of the liquid has been absorbed, stir in the cheeses and almonds if using. Cover and cook a few more minutes until the cheese has melted. Follow me on Instagram: ‪@eliseiscookingwithlove‬ Facebook: Elise is Cooking with Love