Description
Looking for a delicious dinner idea? Try our recipe for flavorful Parmesan Orzo and Peas. Discover a tasty dish to enjoy tonight!
Ingredients
Scale
- 2 cups (400g) orzo pasta, dry
- 4 cups (950ml) low-sodium chicken or vegetable broth
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1½ cups (225g) fresh or frozen peas
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- ¼ cup (60ml) heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- ¼ cup (15g) fresh parsley, chopped
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Step 1: Prepare Your Ingredients Begin by gathering and prepping all your ingredients. Finely dice the onion, mince the garlic, measure out your peas (no need to thaw if frozen), and grate the Parmesan cheese. Having everything ready before you start cooking will make the process smoother, especially since Parmesan Orzo and Peas comes together quickly once you begin.
- Step 2: Toast the Orzo Heat the butter and olive oil in a large, deep skillet or Dutch oven over medium heat until the butter is melted. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Now add the dry orzo to the pan and stir to coat with the butter and oil. Continue cooking, stirring frequently, for 2-3 minutes until the orzo becomes lightly toasted and aromatic.
- Step 3: Cook the Orzo Pour in 3 cups of the broth and bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook for about 10-12 minutes, stirring occasionally to prevent sticking. The orzo will gradually absorb the liquid, similar to risotto. If the mixture becomes too dry before the orzo is tender, add the remaining broth a little at a time.
- Step 4: Add Peas and Finish the Dish When the orzo is almost tender and most of the liquid has been absorbed, stir in the peas. Cook for an additional 2-3 minutes until the peas are heated through and bright green. Remove the pan from heat and immediately stir in the grated Parmesan cheese, heavy cream, lemon juice, and zest. The residual heat will melt the cheese and create a creamy sauce. Gently fold in the chopped parsley, salt, pepper, and red pepper flakes if using.
- Step 5: Serve Let the Parmesan Orzo and Peas rest for 2 minutes before serving. This brief resting period allows the sauce to thicken slightly and the flavors to meld. Serve warm, garnished with additional Parmesan cheese and parsley if desired. The dish should have a creamy, risotto-like consistency that’s both comforting and elegant.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg