Creamy Parmesan Orzo Peas (Printable)

Tender orzo combined with green peas and Parmesan cream for a rich and comforting Italian-inspired dish.

# Ingredient List:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - ½ cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 2 cups low-sodium vegetable broth
06 - ½ cup whole milk

→ Vegetables

07 - 1 cup frozen green peas, thawed
08 - 1 small shallot, finely chopped
09 - 2 cloves garlic, minced

→ Seasonings

10 - ½ teaspoon salt, plus more to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)
13 - 1 tablespoon chopped fresh parsley, for garnish

# How-To Steps:

01 - Melt butter in a large skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add orzo pasta to the skillet and toast for 1 to 2 minutes, stirring frequently to prevent burning.
04 - Pour in vegetable broth and whole milk. Bring to a gentle simmer, reduce heat to low, and cook uncovered, stirring often, for 8 to 10 minutes until orzo is al dente and most liquid has evaporated.
05 - Stir in thawed green peas and cook for 2 to 3 minutes to warm through.
06 - Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese melts and sauce is creamy, approximately 2 to 3 minutes.
07 - Remove from heat. Taste and adjust seasoning if necessary.
08 - Sprinkle with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is almost nonexistent and you can stir it lazily while catching up on a podcast.
  • The orzo soaks up the broth and cream like a risotto but without any of the constant stirring or babysitting.
  • It works beautifully as a side dish next to roasted chicken or stands alone as a light vegetarian dinner when you add a simple green salad.
02 -
  • Stir the orzo frequently while it simmers or it will stick to the bottom of the pan and burn, especially in the last few minutes when the liquid is almost gone.
  • Always use freshly grated Parmesan from a block; the pre-shredded kind has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If the orzo looks too thick after adding the cheese, splash in a little more milk or broth to loosen it up, because it will thicken even more as it cools.
03 -
  • Use a wide skillet instead of a tall saucepan so the liquid evaporates evenly and the orzo cooks more uniformly without clumping.
  • Taste the orzo a minute or two before the cooking time is up; you want it al dente, with just a slight bite, because it will continue to soften in the residual heat.
  • If you're making this ahead, undercook the orzo by a minute and add a little extra liquid when reheating so it doesn't turn mushy.
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