Summer Squash Orzotto With Basil Pecorino

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped
• 2 cups shredded summer squash
• Kosher salt and freshly ground pepper
• 2 cups orzo
• 1 tablespoon freshly grated lemon zest (from about 1 lemon)
• 2 tablespoons freshly squeezed lemon juice (from that same lemon you zested)
• 3 cups to 4 cups chicken broth, warmed
• 1 cup fresh basil leaves, roughly chopped, plus more for serving
• 3/4 cup grated Pecorino-Romano, plus more for serving

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