Description
This creamy Parmesan orzo with peas is a quick and comforting dish that combines tender orzo pasta with a rich, cheesy sauce and sweet peas. Ready in just 20 minutes, it’s perfect for a simple weeknight dinner or a flavorful side dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 1/2 cups orzo pasta
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup peas (fresh or frozen)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Melt Butter and Toast Orzo: In a large pot, melt the butter over medium heat. Add the orzo and cook for 1-2 minutes, stirring frequently to lightly toast the pasta and enhance its flavor.
- Simmer Orzo in Broth: Pour in the vegetable broth and bring it to a simmer. Cook the orzo uncovered for 8-10 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Add Cream, Parmesan, and Peas: Stir in the heavy cream, grated Parmesan cheese, and peas. Continue cooking for another 2-3 minutes, stirring occasionally, until the peas are warmed through and the sauce becomes creamy.
- Season to Taste: Season the dish with salt and freshly ground black pepper according to your preference.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley before serving for a burst of color and freshness.
Notes
- You can use fresh or frozen peas; if using frozen, no need to thaw before adding.
- Use low-sodium vegetable broth to control the salt content.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- For a gluten-free option, substitute orzo pasta with gluten-free pasta shapes or rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth or water.
