Parmesan Orzo and Peas
A quick and comforting side dish that combines creamy orzo, fresh peas, and parmesan cheese, perfect for a cozy meal any day of the week.
Ingredients
Main Ingredients
- 1 cup orzo Rice-shaped pasta; avoid substituting with arborio unless intended.
- 2 cups low-sodium chicken or veggie broth Using stock instead of water enhances flavor.
- 1 cup frozen peas, thawed quickly under warm water Fresh is nice but frozen peas are incredibly convenient.
- 1/2 cup freshly grated Parmesan Preferably not pre-grated to avoid a greasy film.
- 2 tablespoons butter Used for sautéing the shallot.
- 1 small shallot, finely chopped Can substitute with half an onion for a stronger flavor.
- 1 clove garlic, minced Optional but adds richness.
- Salt and black pepper to taste Season according to preference.
- Lemon zest and a squeeze, for brightness Add for enhanced flavor.
Instructions
Cooking Directions
- Heat broth until simmering; keep warm.
- Sauté shallot and garlic in butter until translucent.
- Add orzo, toast briefly, then add 1 cup of warm broth. Stir and simmer, adding more broth as absorbed, until orzo is al dente (about 8–10 minutes).
- Stir in peas, Parmesan, lemon zest, and adjust salt/pepper off heat. Serve immediately.
Notes
This dish is forgiving and can adapt to your pantry; just make sure to monitor the cooking time. If using fresh peas, blanch them before adding. For a vegan version, substitute butter with olive oil and use nutritional yeast instead of cheese.