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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