Carrot Orzo

8 oz. carrots, cut into 1-inch pieces (about 2 C.)
2 1/2 C. chicken broth
3 Tbsp. butter
1 medium onion, finely chopped 
2 C. uncooked orzo pasta
2 garlic cloves, pressed or finely minced
1 tsp. salt
1/2 tsp. pepper
1 C. freshly grated Parmesan cheese
3 Tbsp. chopped fresh chives
1 tsp. chopped fresh thyme
carrot curls for garnish 

Process carrots in a food processor 15 seconds or until finely chopped.

Combine 2 1/2 C. water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.