1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 mins.
3. Mix in parmesan cheese and basil. Transfer to shallow bowl. Garnish with basil sprigs.
* Dried basil works fine, as well.