Creamy Parmesan Orzo with Peas (Printable)

Rich orzo cooked with green peas in a smooth Parmesan cream sauce, ideal for a simple, tasty dish.

# What You'll Need:

→ Pasta & Dairy

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

→ Vegetables

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

→ Seasonings

10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/8 teaspoon ground nutmeg (optional)
13 - 1 tablespoon chopped fresh parsley, for garnish

# Step-by-step Directions:

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

# Expert Advice:

01 -
  • It tastes like a fancy risotto but uses one pan and barely any effort.
  • The orzo gets creamy on its own as it simmers, so you don't need to stir constantly.
  • You can serve it as a side or eat it straight from the skillet for dinner.
  • It uses pantry staples and frozen peas, so it's perfect for those nights when you haven't been to the store.
02 -
  • Stir the orzo every couple of minutes while it simmers or it will stick to the bottom and burn.
  • Don't add the Parmesan over high heat or it can turn grainy instead of creamy.
  • If the sauce looks too thick, stir in a splash of milk or broth until it loosens up.
03 -
  • Grate your own Parmesan right before you add it, the texture and flavor are completely different from the pre-shredded kind.
  • Keep the heat low once you add the cream and cheese so the sauce stays smooth and doesn't break.
  • Taste the orzo a minute before the timer goes off, you want it tender but not mushy.
Return