Parmesan Orzo and Peas (Print-Friendly Version)
Orzo, peas, and parmesan combine for a creamy one-pan side in just 20 minutes. Simple, savory comfort food.
# What You’ll Need to Make This:
→ Main Components
01 -
2 tablespoons unsalted butter
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1.5 cups orzo, dry
05 -
710 millilitres chicken broth
06 -
0.5 teaspoon salt
07 -
0.5 teaspoon Italian seasoning
08 -
0.25 teaspoon ground black pepper
09 -
1.5 cups frozen peas, thawed
10 -
75 grams grated Parmesan cheese
# How to Prepare:
01 -
In a medium saucepan over medium heat, melt the butter. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
02 -
Add the dry orzo, chicken broth, salt, Italian seasoning, and ground black pepper. Stir well and bring to a boil. Cover, reduce heat to low, and simmer until most of the liquid is absorbed and the orzo is al dente, approximately 10 minutes or as indicated by the pasta manufacturer.
03 -
Remove saucepan from heat. Uncover and gently stir in thawed peas and grated Parmesan cheese until the cheese is melted and evenly distributed. Let stand for 5 minutes to allow the sauce to thicken before serving.
# Extra Tips:
01 -
Chicken broth can be substituted with vegetable or beef broth to complement your main course.
02 -
Accurately measure both pasta and broth, as proper proportions are crucial for texture due to single-pan preparation.
03 -
If the sauce appears runny, allow it to stand for 5 minutes; the pasta will continue absorbing liquid.
04 -
Leftovers can be refrigerated in an airtight container for 3 to 4 days. Reheat gently over medium-low heat to prevent sauce separation.