-Dice 1 bunch of carrots.
-Melt 2 TBS unsalted butter in a medium sized saucepan.
-1 and 1/3 cups orzo and the diced carrots.
-Cook over medium high heat for 5 minutes.
-Add the following:
4 cups chicken broth
1-2 cloves chopped garlic
1/2 tsp sea salt (add a less if using salted broth)
-Cook uncovered until liquid is absorbed 15-20 minutes.
-Stir in the following:
¼ cup grated Parmesan
Another TBS of butter
Some chopped parsley
Sea salt and pepper to taste