Ingredients
1 medium leek (white portion only), chopped1 cup uncooked orzo pasta2 tablespoons olive oil1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1 cup water2 teaspoons Italian seasoning1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped2 tablespoons grated Parmesan cheese
Preparation
In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.
