Creamy Orzo with Rosemary Browned Butter

In a large, deep skillet (12-inch is a good size) over medium low heat, melt the butter. Slowly cook the butter, stirring very gently and occasionally, until it stops foaming and golden brown specks start to appear. Turn the heat to low as the butter begins to brown further and offers a nutty aroma.
Add the chopped shallots and the whole rosemary sprig to the butter in the skillet. Cook, over medium low heat, for 4-5 minutes, gently stirring every once in a while, until the shallots have softened and rosemary is fragrant; remove the rosemary sprig.
Stir in the garlic, honey, paprika and orzo pasta; slowly add the vegetable broth. Bring the orzo to a rolling boil, then immediately reduce the heat until the orzo is just gently simmering.
Cook the orzo for 12-15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been fully absorbed; remove from the heat.
Stir in the sour cream, lemon zest, minced rosemary, and shredded Asiago until well incorporated. Taste and adjust the seasonings, adding salt and pepper, if needed.
Serve the warm orzo topped with more shredded Asiago cheese, red pepper flakes, and lemon zest, as desired.