Creamy Parmesan Orzo Peas (Printable Version)

Tender orzo bathed in creamy Parmesan sauce with sweet green peas and simple seasonings for a comforting dish.

# Ingredient List:

→ 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 - 2 cups 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

# How-To Steps:

01 - Melt butter over medium heat in a large skillet. Add finely chopped shallot and sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until aromatic.
03 - Add orzo to the skillet 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 and cook uncovered, stirring often, for 8 to 10 minutes until orzo is al dente and mostly liquid is absorbed.
05 - Stir in thawed green peas and cook for 2 to 3 minutes.
06 - Add heavy cream, Parmesan cheese, salt, pepper, and nutmeg if desired. 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 fresh parsley and serve immediately.

# Expert Tips:

01 -
  • It cooks in one pan, so cleanup is practically nonexistent and you can eat sooner.
  • The orzo gets creamy without any fuss, soaking up all that Parmesan and butter like a dream.
  • Its rich enough to feel indulgent but light enough that you wont need a nap after.
  • You can serve it as a side or eat the whole pan yourself with zero regrets.
02 -
  • Stir the orzo frequently while it simmers or it will stick to the bottom and burn, which I learned the hard way on my second attempt.
  • Use freshly grated Parmesan, not the pre-shredded kind, because it melts smoother and doesn't leave grainy bits in the sauce.
  • Don't skip the toasting step for the orzo, it adds a subtle nutty flavor that makes the whole dish taste more complex.
  • If the sauce looks too thick, add a splash of milk or broth at the end to loosen it up before serving.
03 -
  • Use a wide skillet instead of a deep pot so the liquid evaporates evenly and the orzo cooks faster.
  • Grate your Parmesan right before adding it to the pan for the creamiest, smoothest melt.
  • Taste the orzo a minute or two before the timer goes off to catch it at the perfect al dente texture.
  • If you love garlic, add an extra clove, it only makes things better.
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