Creamy Parmesan Orzo Peas (Print Version)

Tender orzo cooked with sweet green peas and Parmesan cream sauce for a rich, easy dish.

# What You'll Need:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - ½ cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 2 cups low-sodium vegetable broth
06 - ½ cup whole milk

→ Vegetables

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

→ Seasonings

10 - ½ teaspoon salt, plus more to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ⅛ teaspoon ground nutmeg (optional)
13 - 1 tablespoon chopped fresh parsley, for garnish

# Directions:

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

# Expert Tips:

01 -
  • It cooks in one pan, so cleanup is practically nonexistent.
  • The orzo gets creamy from the starch released as it simmers, no extra thickeners needed.
  • You can serve it as a side or add a fried egg on top and call it dinner.
02 -
  • Stir the orzo frequently while it simmers or it will stick to the bottom of the pan and scorch.
  • Add the Parmesan off the heat or over very low heat, high heat can make the cheese seize up and turn grainy.
  • If the sauce gets too thick, splash in a little extra milk or broth and stir until it loosens up again.
03 -
  • Use freshly grated Parmesan from a block, it melts smoother and tastes sharper than the pre-shredded kind.
  • Don't walk away while the orzo simmers, it needs frequent stirring to keep it from sticking and to help release the starch that makes the sauce creamy.
  • Taste before serving and adjust the seasoning, Parmesan is salty so you may need less salt than you think.
Go Back