In a pot over medium-low heat add the olive oil. Add in the finely chopped onion and garlic and stir for a minute or two until the onion becomes translucent.

Add in the tomato paste and stir for another minute or two until the tomato paste coats the onions/garlic and starts to get a bit darker in colour.

Adjust the heat to medium and add in the orzo. Stir until coated and let this toast for a minute.

Deglaze with white wine and scrape all the bits from the bottom. Continue to stir and cook until all the wine has absorbed (which shouldn’t take more than 2 minutes).

Add in the broth and continue stir until all of the liquid has been absorbed (this should take about 8-10 minutes). Taste the orzo once the liquid has absorbed and if it’s still too al dente then add some more broth (or water) as needed.

Once the orzo is perfectly tender and everything has thickened, add in two knobs of butter and the grated parmesan. Stir to combine and taste for salt & pepper levels. Adjust seasoning as needed (depending on sodium level from the broth you may not need extra salt).

Garnish with more parmesan and basil!