Creamy Parmesan Orzo, an oldie but goodie

This recipe is from cooking light, but you would never know by the taste. It is one of my favorite recipes, but unfortunately I had lost it. Thanks to the nesties I have found it again and I will be adding it back to my menus. Here it is, I hope by blogging it that I will never lose it again and have to go without the creamy goodness: Creamy Parmesan Orzo
Cooking Light

Ingredients
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted

Preparation
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

Yield
4 servings (serving size: 1/2 cup)