Adapted from Fine Cooking
Flavorful side dish pairs well with grilled meat or fish, roasted chicken, sautéed vegetables.
In a 2-cup glass measuring cup, mix the vegetable broth and 1/2 cup water. Place in the microwave to heat for 2 minutes on high. Alternatively, in a 1- to 2-quart saucepan, bring the vegetable broth and 1/2 cup water to a simmer over medium-high heat.
In a 3-quart heavy-duty saucepan or dutch oven, cook the butter over medium heat, swirling the pan occasionally, until the butter turns golden-brown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.
Pour in the wine and stir until absorbed for about 1 minute. Add the heated broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.
Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Top with the chives and additional grated Parmigiano and serve.
Some possible variations: