- 1 medium leek, white portion only, chopped
- 1 cup uncooked orzo pasta
- 2 tablespoons olive or canola oil
- 1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
- 1 cup water
- 2 teaspoons Italian seasoning
- 1 (14 ounce) can water packed artichoke hearts, drained and chopped
- 2 tablespoons grated Parmesan cheese
- In a 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.