Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups dry orzo
- 24 ounces chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen peas, thawed
- 3/4 cup grated Parmesan cheese
Instructions
- Sauté Aromatics: In a saucepan over medium heat, melt the unsalted butter. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Cook Orzo: Add the dry orzo to the saucepan along with the chicken broth, salt, Italian seasoning, and black pepper. Bring the mixture to a boil, then cover the pan and reduce the heat to low. Let it simmer gently until most of the liquid is absorbed and the orzo is al dente; refer to your orzo package for timing, typically around 10 minutes for brands like De Cecco.
- Finish with Peas and Cheese: Remove the lid and stir in the thawed peas and grated Parmesan cheese. Continue stirring for about one minute to melt the cheese and combine all ingredients well. Remove the pan from heat and let the dish rest for 5 minutes to allow flavors to meld and the orzo to set before serving.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can add fresh herbs like parsley or basil for additional flavor.
- Use freshly grated Parmesan cheese for best taste and meltability.
- If you prefer a creamier texture, stir in a splash of cream or milk before the final rest.
- Make sure to thaw frozen peas before adding them to ensure even cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
