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Parmesan Orzo and Peas is my go-to solution when I need a comforting side dish in twenty minutes flat. Orzo simmers with sweet peas in a single skillet, swirled with creamy parmesan and just the right touch of aromatics. The simple ingredients come together fast and create a meal that feels special without any fuss.
My family always requests this dish when they want something both creamy and fresh. The tender orzo and peas have converted even my veggie-shy child into a pea fan.
Ingredients
- Unsalted butter: Adds richness and helps soften the onions Look for fresh butter with no sour smell
- Small onion diced: Gives a sweet savory base Choose a firm onion with tight skin
- Garlic cloves minced: Boosts flavor with earthy notes Use plump cloves for best taste
- Dry orzo: Small pasta that cooks quickly and soaks up flavor Pick a good brand like De Cecco for best results
- Chicken broth: Infuses the orzo with savory flavor Use low sodium if possible for control over salt
- Salt: Brings all the flavors together Opt for kosher salt for ease
- Italian seasoning: Balances herbs and gives subtle complexity Make sure your blend is fresh aromatic
- Ground black pepper: Lifts the richness Choose freshly cracked for best flavor
- Frozen peas thawed: Sweet pop of color plus a veggie boost Use bright green peas for freshness
- Parmesan cheese grated: Melts into a luscious sauce Grate your own for a creamier final dish
Step-by-Step Instructions
- Sauté the Onion and Garlic:
- Melt butter in a medium saucepan over medium heat. Add the diced onion and stir often for around five minutes. You want the onion to become translucent and soft without browning. This builds a gentle sweet foundation for the sauce. Toss in the minced garlic and continue stirring for a minute just until fragrant.
- Simmer the Orzo:
- Pour in the uncooked orzo then immediately add the chicken broth salt Italian seasoning and black pepper. Stir well and let the mixture come just to a boil. Cover the pan reduce the heat to low and let everything simmer. Check the orzo package for timing but usually you want to cook until the grain is barely al dente and most liquid has been soaked up about ten minutes.
- Combine Peas and Parmesan:
- Uncover the pan and add the thawed peas and grated parmesan. Fold them in with a spatula so the cheese gently melts and the peas brighten up. This takes only a minute. Remove the pan from heat.
- Rest and Serve:
- Let the pan sit uncovered for about five minutes. The residual heat helps the sauce thicken to a luxurious creamy coating. Spoon into bowls and serve hot right from the pan.
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Parmesan is my favorite part here. I buy a wedge and grate it myself for super creamy sauce. One evening I let my daughter grate the cheese and she giggled the whole time—now she calls it her special job.
Storage Tips
Refrigerate leftovers in a sealed container for up to four days. For reheating use the stovetop over medium low heat stirring frequently to prevent the cheese from separating. If your sauce has thickened up too much add a splash of broth or water to loosen it back up.
Ingredient Substitutions
Vegetable broth works great if you want to make this vegetarian. You can substitute small pastas like rice-shaped pasta or even small shells in place of orzo. For the cheese try pecorino or asiago for a more intense flavor. If you dislike peas swap in chopped baby spinach stirred in right at the end.
Serving Suggestions
I love to serve this with grilled chicken or roasted salmon. It is also a hit alongside breaded cutlets or pork chops. For a vegetarian meal add sautéed mushrooms or roasted broccoli on the side. A sprinkle of extra parmesan on top never hurts.
Cultural and Historical Context
Orzo often confuses people because it looks like rice but is actually pasta. It is used throughout Mediterranean cuisine especially in Greek and Italian households as a comfort food. Parmesan Orzo and Peas echoes risotto but skips the constant stirring it is a modern quick take on old world flavors.
Recipe FAQs
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great substitute for chicken broth, providing a similar depth while making the dish vegetarian-friendly.
- → How do I prevent the sauce from getting too runny?
Let the orzo sit for about five minutes after cooking, as it will continue to absorb liquid and thicken the sauce.
- → What proteins pair well with this dish?
This orzo side complements roasted chicken, grilled fish, baked tofu, or even sautéed shrimp.
- → Can I add other vegetables?
Certainly! Diced bell peppers, spinach, or mushrooms can be added to enhance texture and flavor variety.
- → How should leftovers be stored and reheated?
Store in a sealed container in the fridge for up to four days. Reheat gently over medium-low heat to preserve the creamy texture.