Creamy parmesan orzo with peas
Orzo simmered in garlicky broth until it turns creamy like risotto, then stirred with parmesan and sweet peas, all in one pot in 25 minutes.
- 25 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.58 a serving
- 400 calories
- Good the next day
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 2 tbsp butter
- 2 cloves garlic, minced
- 1½ cups orzo
- 3½ cups vegetable broth
- 1 cup frozen peas
- ¾ cup grated parmesan
From your pantry
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 400 calories, 16 g protein, 57 g carbs and 12 g fat, and costs about $1.58 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No frozen peas? Frozen mixed vegetables work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the butter in a large over medium heat. Add the garlic and orzo and cook, stirring, 2 minutes, until the orzo smells toasty.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heatTimer: 2 min
Pour in the broth and salt, turn the heat to high, and .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Turn the heat to medium and 8 minutes, stirring often, until the orzo is almost tender.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 8 min
Dolly’s tip: Stir often and scrape the bottom. Orzo loves to glue itself to the pot.Stir in the peas straight from the freezer and cook 2 minutes more, until the orzo is tender and creamy and most of the broth is absorbed.
Medium heatTimer: 2 min
Take the pot off the heat and stir in the parmesan and pepper until creamy. Add of water if it’s too thick.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Dolly’s tip: It keeps thickening as it sits, so leave it a little loose.Taste, add salt if it needs it, and serve right away.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›One-pan dinners ›What to make with frozen peas and parmesan ›