Creamy Parmesan Orzo Peas (Printable)

Tender orzo and sweet peas come together in a luscious Parmesan cream sauce for a comforting dish.

# Ingredient List:

→ Pasta & Dairy

01 - 1 cup dry orzo pasta
02 - 2 tablespoons unsalted butter
03 - ½ cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 2 cups low-sodium vegetable broth
06 - ½ cup whole milk

→ Vegetables

07 - 1 cup frozen green peas, thawed
08 - 1 small shallot, finely chopped
09 - 2 cloves garlic, minced

→ Seasonings

10 - ½ teaspoon salt, plus more to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)
13 - 1 tablespoon chopped fresh parsley

# Directions:

01 - Melt butter in a large skillet over medium heat. Add chopped shallot and cook, stirring occasionally, for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add dry orzo to the skillet and toast, stirring frequently, for 1 to 2 minutes.
04 - Pour in vegetable broth and whole milk. Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring often, for 8 to 10 minutes until orzo is al dente and most liquid is absorbed.
05 - Stir in thawed green peas and cook for 2 to 3 minutes to heat through.
06 - Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese melts and sauce becomes creamy, about 2 to 3 minutes.
07 - Remove from heat. Adjust seasoning to taste and garnish with chopped parsley. Serve immediately.

# Expert Suggestions:

01 -
  • It cooks in one pan, so cleanup is laughably easy even on your most exhausted evenings.
  • The creamy Parmesan sauce clings to every grain of orzo without feeling heavy or overdone.
  • You can serve it as a cozy main dish or dress it up as an elegant side for company.
  • Frozen peas mean you always have the key ingredient on hand, no last-minute grocery runs required.
02 -
  • Stir the orzo frequently while it simmers or it will clump and stick to the bottom of the pan.
  • Use freshly grated Parmesan, the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of smooth.
  • If the orzo absorbs liquid too fast and starts to look dry, add a splash more broth or milk to loosen it up.
03 -
  • Toast the orzo until you can really smell it, that nutty aroma is your sign that you've unlocked extra flavor.
  • Keep the heat low once the liquid goes in, a gentle simmer gives you creamy orzo instead of a sticky mess.
  • Taste before you serve and don't be shy about adding an extra pinch of salt or crack of pepper, seasoning at the end makes all the difference.
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