Orzo Parmesan Peas (Print)
Parmesan, peas, and orzo come together fast for a cozy, creamy side—all in one pan. Just twenty minutes for dreamy comfort.
# Ingredients:
→ Main Components
01 -
75 grams grated Parmesan cheese
02 -
1.5 cups frozen peas, thawed
03 -
0.25 teaspoon ground black pepper
04 -
0.5 teaspoon Italian seasoning
05 -
0.5 teaspoon salt
06 -
710 millilitres chicken broth
07 -
1.5 cups orzo, dry
08 -
2 cloves garlic, minced
09 -
1 small onion, diced
10 -
2 tablespoons unsalted butter
# Steps:
01 -
Take the pot off the heat. Toss in those peas and sprinkle in the Parmesan. Mix till everything’s cheesy and melty. Let it chill for five minutes and it’ll thicken up nicely before you dig in.
02 -
Throw in orzo, add chicken broth, black pepper, Italian seasoning, and salt. Give it a good stir and let it hit a boil. Pop a lid on, drop the heat way down, and let it bubble gently till the orzo's nearly done and the liquid’s mostly soaked up. That takes around 10 minutes but check your pasta’s box for tips.
03 -
Start by melting butter over medium heat in your pot. Toss in diced onion, let it get soft and see-through for about five minutes, stirring sometimes. Garlic goes in next. Keep it moving for one more minute till your kitchen smells awesome.
# Notes:
01 -
Swap in veggie or beef stock if you want to fit whatever you’re serving this with.
02 -
Make sure you measure the pasta and broth right — single-pot stuff needs the right ratio so it doesn’t end up mushy or dry.
03 -
If things are looking too watery, just let the pan sit off the heat five minutes and watch the orzo soak it up.
04 -
You can stash leftovers in the fridge for 3–4 days if the lid’s on good and tight. Reheat it gently on the stove so your sauce stays smooth.