Creamy Parmesan Orzo Peas (Printer-friendly)

Tender orzo combined with creamy Parmesan sauce and green peas, delivering rich flavor and comfort.

# What You'll Need:

→ 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

# Directions:

01 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
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. 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, pepper, and nutmeg if using. Stir until cheese melts and sauce is creamy, about 2 to 3 minutes.
07 - Remove from heat. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is almost as easy as the cooking itself.
  • The creamy Parmesan sauce clings to every grain of orzo in a way that feels indulgent but comes together in under half an hour.
  • It works just as well as a side dish for grilled chicken or a light vegetarian main when you add a simple salad.
  • You can swap the peas for spinach or asparagus and it still turns out beautifully every time.
02 -
  • Stir the orzo frequently while it simmers or it will stick to the bottom of the pan and scorch, which I learned the hard way on my second attempt.
  • Freshly grated Parmesan is essential because the pre-shredded kind has anti-caking agents that keep it from melting smoothly into the sauce.
  • If the orzo absorbs all the liquid before it's tender, add a splash more broth or milk and keep stirring until it reaches the right texture.
03 -
  • Use a wide skillet instead of a deep pot so the liquid evaporates at the right pace and the orzo cooks evenly without clumping.
  • Let the butter foam and sizzle before adding the shallot—that's when you know it's hot enough to soften the aromatics without steaming them.
  • Grate the Parmesan right before you add it to the pan for the smoothest melt and the brightest flavor.
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