Creamy Orzo With Peas and Parmesan Cheese
This Creamy Orzo With Peas and Parmesan Cheese is a quick, easy and family-friendly one-pot side dish that goes with just about anything!
Servings: 4
Estimated Calories: 238
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion, about ¼-inch pieces
- 2 cloves garlic, minced (about 1 heaping teaspoon)
- 2 cups water, See Notes below
- 2 teaspoons roasted chicken base, such as Better Than Bouillon; See Notes Below
- 1 cup dry orzo pasta
- 2 cups peas, fresh or frozen (thawed if frozen)
- ½ cup freshly-grated Parmesan cheese
- ¼ cup heavy cream
- salt and pepper, to taste
Instructions
- Heat the olive oil in a medium sauce pot (I use a 3-quart saucepot) over medium heat. Add the onion and sauté, stirring occasionally, until the onions begin to soften.
- Add the garlic and sauté, stirring frequently, for another minute.
- Add the roasted chicken base and water; stir to combine. Increase the heat and bring to a boil.
- Add the orzo and give it a quick stir. Then reduce the heat, cover the pot, and simmer until the orzo is tender and most of the liquid has been absorbed, about 15 to 20 minutes. Do not drain.
- Add the peas, parmesan cheese and heavy cream; stir to combine. Continue to cook over very low heat, stirring occasionally, just until the cheese is melted and the peas are heated through. Taste and season with salt and pepper as needed.
- Serve immediately, so the dish is at its creamy best!
Cooking time can vary by brand, so test it and adjust the time, if needed, to make sure the orzo isn't overcooked or undercooked.
If your sauce seems too loose, let it sit for a few minutes off the heat. The orzo will continue to soak up the sauce, and it should thicken up a bit more.
Recipe Notes
- I love the extra flavor that the broth made with roasted chicken base and water gives the orzo, but you can use 2 cups of homemade, boxed or canned chicken broth instead. You could also use vegetable base and water or vegetable stock.
- The chicken base I use calls for 1 teaspoon per cup of water, so I use 2 teaspoons for 2 cups of water. If your base has different instructions, use that amount instead (for example, if it calls for 2 teaspoons per cup of water, you would use 4 teaspoons for 2 cups of water).
- Get a wedge of good quality Parmesan cheese, and grate it fresh. It makes a difference! Pre-grated cheese may contain additives that can cause it to not melt as well, giving the sauce a gritty texture.
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