2 ½ cups chicken stock
1 cup orzo
1 lemon, juiced
¼ cup heavy cream
¼ cup grated Parmesan
2 tablespoons mascarpone
2 tablespoons butter
2 tablespoons fresh chives
¼ cup sun dried tomatoes, julienne
1 tablespoon cracked black pepper
1 teaspoon lemon zest
In a medium sauce pan, bring the chicken stock to a boil. Add orzo & cook for 7 to 8 minutes until liquid is almost absorbed & orzo is tender. Turn heat off. Stir in the remaining ingredients. Season with salt & pepper, if necessary & serve. (Would be delicious with flaked salmon).