Description
This creamy Parmesan orzo with peas is a quick and comforting pasta dish perfect for a weeknight meal. It features tender orzo cooked in vegetable broth, enriched with heavy cream and Parmesan cheese, and complemented by sweet peas for a touch of freshness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 1/2 cups orzo pasta
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup peas (fresh or frozen)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the Orzo: In a large pot, melt the butter over medium heat. Add the orzo and cook for 1-2 minutes, stirring frequently to lightly toast the pasta without browning.
- Cook in Broth: Pour in the vegetable broth and bring the mixture to a simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, and peas. Continue cooking for 2-3 minutes until the peas are warmed through and the sauce becomes creamy and well combined.
- Season the Dish: Taste and season with salt and freshly ground pepper according to your preference.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately for a warm, creamy pasta experience.
Notes
- You can substitute fresh peas with frozen peas; just ensure they are thawed or added directly as they will cook quickly.
- For a lighter version, use half-and-half instead of heavy cream.
- If you prefer a stronger cheese flavor, add extra Parmesan or a sprinkle of Pecorino Romano.
- To make it vegan, substitute butter with olive oil, use a plant-based cream alternative, and vegan Parmesan cheese.
- Be careful not to overcook the orzo; it should be tender but not mushy.
