Orzo with brown butter and Parmesan

from Fine Cooking magazine:

1 1/2 cups chicken broth
1/2 water
2 T butter
1 cup orzo
1/3 cup dry white wine
salt and pepper
2 T Parmesan

 Bring broth and water to a simmer in a saucepan.
In another saucepan, cook the butter over medium high heat, until golden brown and smelling nutty, about 2 minutes. Add the orzo and stir to coat. Cook until golden brown, about 2 minutes.
Pour in the wine, stir until absorbed, and 1 minute.
Add the simmering broth, stir, cover, and reduce heat to low, about 12 minutes.
Stir the orzo, season with salt and pepper, mix in the parmesan. Cover and let rest for 5 minutes. Serve.