Rosemary Orzo Pasta

1 tablespoon olive oil
1 1/3 cups orzo pasta
1 large shallot minced
2 garlic cloves, minced
1 14-ounce can chicken broth
1 tablespoon lemon juice
½ teaspoon salt
1 ½ tablespoons chopped fresh rosemary, or 1 ½ teaspoons dried rosemary
Paprika to taste

Heat olive oil in skillet over medium-high heat. Stir in orzo, shallot and garlic. Cook, stirring, for one minute. Stir in broth and cover. Bring to a boil. Reduce heat. Simmer 8-13 minutes or until liquid is absorbed and pasta is tender. Stir in lemon juice, rosemary and salt. Sprinkle with paprika. Serve immediately or at room temperature.