Risotto-Style Orzo with Tomatoes and Asiago Cheese

1 1/2 cups orzo

Salt 1 1/2 tablespoons olive oil

1 medium minced onion

3 large cloves garlic -- minced

3/4 cup chicken stock or canned chicken broth

3 medium tomatoes, peeled -- seeded, diced

1/4 cup grated Asiago cheese

3 tablespoons minced fresh parsley

Ground black pepper

TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt; cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly.

Meanwhile, heat oil in a medium skillet. Add onions and garlic; sautE until softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes. Stir in grated cheese and parsley. Season with 1/2 teaspoon. salt and 1/4 teaspoon. pepper or to taste. Serve immediately.