Italian Risotto made with Orzo Pasta

Well, I had never attempted to cook orzo pasta. I'm pretty sure you can call this dish risotto because it is cooked in broth and you add cheese. Anyway. I tried it out and the results were amazing. I loved it, so I thought I would share it with you. I didn't have a camera on me when I made the meal so there will not be a picture this time. It was a pretty meal, though. I decided to add some red bell pepper and I was pleasantly surprised by how much flavor it added to the dish. Here's how it came together.

2 cups orzo pasta
2 cans chicken broth, add more if it needs it
Butter or olive oil

Saute the pasta in a pot until some of the pasta begins to brown. Add the chicken broth and bring to a boil. Then turn the heat down, cover with a lid, and simmer until the pasta is tender. If the pasta has absorbed all the broth and is still not tender, just add a little more broth and continue to simmer till tender.

2 or more chicken breasts, cut into bite size pieces
1 small package of sliced mushrooms
2 or more cups fresh spinach
1/2 medium onion, diced
1/2 red bell pepper, diced
2 or more cloves of garlic
1 handful of fresh basil leaves
Parmesan or romano cheese, or both
Butter or olive oil
Salt and pepper to taste

Saute the onion. Add the chicken and cook till no longer pink. Add garlic, mushroom, and bell pepper. Then add your spinach and stir in till wilted. Add basil leaves and stir in till wilted. Then mix together your orzo and sauteed ingredients. Add as much parmesan and romano as you want. :) Enjoy with some nice warm baked bread and you're going to have a very enjoyable dinner.