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Got twenty minutes and need something soothing? Whip up this parmesan-packed orzo with green peas. Everything cooks up in one pan, with the cheese swirling in and the peas giving it a nice pop. It’s simple, but you’ll feel like you made something special—without the stress.
Whenever my folks are craving something rich with a bit of brightness, they ask for this. My kiddo, who usually hides from peas, actually asks for seconds here. The orzo and peas together just win everyone over.
Tasty Ingredients
- Parmesan cheese grated: Makes the sauce creamy as it melts in Freshly grated gives you the best results
- Frozen peas thawed: Burst of color and a sweet bite Pick peas that are vibrant and green
- Ground black pepper: Wakes up all the rich flavors Fresh cracked pepper is the way to go
- Italian seasoning: Brings in those herby flavors Sprinkle in a blend that smells lively
- Salt: Blends every flavor together Kosher salt’s easy to pinch
- Chicken broth: Gives the orzo a savory, full taste If possible, pick low-sodium so you control the salt
- Dry orzo: Fast-cooking pasta grabs all the flavors Go for a reliable brand like De Cecco
- Garlic cloves minced: Brings earthy goodness Use juicy, plump cloves for best flavor
- Small onion diced: Sweet and savory base Pick an onion that’s firm and has skin that’s tight
- Unsalted butter: Makes things rich and softens the onions Choose butter that smells fresh, not sour
Easy Steps to Make It
- Let It Rest and Serve:
- Take the pan off the burner and let it hang out uncovered for five minutes. The heat in the pan keeps thickening the sauce into that dreamy creamy layer. Dish it up hot from the pan and dig in.
- Mix in Peas & Cheese:
- Throw in those peas and parmesan last. Stir them in ‘til the cheese is smooth and the peas look bright. Shouldn’t take more than a minute, then pull the pan off the heat.
- Cook the Orzo:
- Now dump in the orzo, then go right in with the broth, salt, Italian herbs, and pepper. Give everything a good mix, crank up the temp till it just bubbles, then pop a lid on. Drop the heat low and let it gently simmer—about ten minutes, or until the orzo’s just cooked and most of the liquid is gone.
- Sauté Onion & Garlic:
- Start by melting butter in a medium pot over medium. Add onions and keep them moving for about five minutes. They should look clear and soft, not browned. Toss in the garlic and stir for a minute, just until it smells awesome.
Highlight
The real MVP is that parmesan. I always snag a fresh wedge and grate it myself so it melts smooth. One time my daughter grated the cheese and just cracked up the whole time—now it’s her favorite kitchen gig.
Keeping It Fresh
Pop leftovers in a container and keep cool for up to four days. Warm it up on the stove over low heat and stir it often so the cheese stays creamy. If the sauce thickens up, just stir in a little water or broth to loosen things up again.
Easy Swaps
Want it vegetarian? Just use veggie broth. Don’t have orzo? Rice-shaped or tiny shell pasta work too. No parmesan? Pecorino or asiago step in with some extra bite. Not a pea person? Try tossing in chopped baby spinach at the end instead.
How to Serve It
My top picks: grilled chicken or roasted salmon. It’s also great next to pork chops or breaded cutlets. If you’re skipping meat, serve with sautéed mushrooms or roasted broccoli. Extra parmesan on top is always good.
History & Background
A lot of folks think orzo is some sort of rice, but it’s a pasta. Lots of Greek and Italian families use it for cozy meals. This cheesy orzo and peas dish is like an easy spin on risotto, without having to stand around stirring constantly. It’s classic flavor, just sped up.
Recipe FAQs
- → Can I use vegetable broth instead of chicken broth?
Totally! Veggie broth swaps in great for chicken broth and makes the meal fit for vegetarians too.
- → How do I prevent the sauce from getting too runny?
Once you’re done cooking, let the orzo sit about five minutes. It’ll keep soaking up broth and end up thick and creamy.
- → What proteins pair well with this dish?
Try it next to baked tofu, grilled fish, juicy chicken, or quick-fried shrimp. All of them work!
- → Can I add other vegetables?
Yep! Throw in some spinach, sliced mushrooms, or chopped bell pepper. They’re all tasty extras for color and crunch.
- → How should leftovers be stored and reheated?
Pop any leftovers in an airtight container in your fridge. They'll be good for four days. Reheat gently on low heat—just enough to warm through and keep it creamy.