Creamy Parmesan Orzo Peas (Printable)

Tender orzo cooked in a rich Parmesan cream with sweet peas and gentle seasonings for comfort.

# What You 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 - 1 cup 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:

01 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté until softened, about 2-3 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 30 seconds.
03 - Add orzo pasta and toast it by stirring frequently for 1-2 minutes.
04 - Pour in vegetable broth and whole milk, bringing mixture to a gentle simmer. Reduce heat to low and cook uncovered, stirring often, until orzo is al dente and most liquid is absorbed, around 8-10 minutes.
05 - Stir in thawed green peas and cook for an additional 2-3 minutes.
06 - Mix in heavy cream, Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce thickens, about 2-3 minutes.
07 - Remove from heat. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is a dream and you can stir it without leaving the stove.
  • The orzo gets creamy all on its own as it soaks up the broth, then the Parmesan makes it downright luxurious.
  • It works as a cozy side dish or a full dinner when you add a handful of greens or leftover rotisserie chicken.
02 -
  • Stir the orzo often while it simmers or it will stick to the bottom of the pan and turn gummy instead of creamy.
  • Use freshly grated Parmesan, the pre shredded kind has anti caking agents that make the sauce grainy instead of smooth.
  • If the orzo absorbs the liquid too fast and looks dry, add a splash more broth or milk and stir until it loosens up again.
03 -
  • Toast the orzo until a few grains turn golden, it adds a nutty depth that makes the whole dish taste more complex.
  • Save a little pasta cooking liquid before draining if you make this with pre cooked orzo, it helps loosen the sauce without thinning the flavor.
  • Add the Parmesan off the heat and stir gently, high heat can make the cheese clump instead of melting smoothly into the sauce.
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