Orzo with Peas and Parmesan

My friend Sharon and I were chatting while our kids played in the creek after school yesterday.  I was telling her I was going to make Mustard-Herb Panko Crusted Chicken for dinner and she mentioned that her family loves an orzo dish with peas and Parmesan.  It sounded so good that I decided to make it as a side dish for our chicken dinner.  It was a snap to make and turned out to be so creamy and delicious without using any cream.  Sharon uses white wine in her dish but since I didn’t have any, I just used chicken broth.  I loved the combination of the salty Parmesan, sweet peas, and creamy orzo.  We all loved this side dish except for my daughter who isn’t a fan of cheese… she said it tasted too cheesy.  Her loss.  Thanks Sharon!

Heat the butter and olive oil in a pan over medium heat.  Add the onions and cook, stirring often, for 3-4 minutes.  Add the garlic and orzo, cook, stirring constantly, for 1-2 minutes.

Add the chicken broth, season with sea salt and freshly cracked pepper, then cook uncovered, stirring occasionally, until the broth is absorbed.  Add the frozen peas and Parmesan cheese then stir until evenly combined; let the orzo cook for 1-2 minutes or until the peas are cooked & the Parmesan is melted.  Serve immediately.  Enjoy.

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Orzo with Peas and Parmesan

Yield: 4 +

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

2 tsp butter
2 tsp olive oil
1/4 sweet yellow onion, finely diced
2 cloves of garlic, minced
8 oz orzo
2 cups of chicken broth
Sea salt and freshly cracked pepper, to taste
1 cup of frozen peas
2-3 tbsp parmesan cheese (or more if desired)

Directions:

Heat the butter and olive oil in a pan over medium heat. Add the onions and cook, stirring often, for 3-4 minutes. Add the garlic and orzo, cook, stirring constantly, for 1-2 minutes.

Add the chicken broth, season with sea salt and freshly cracked pepper, then cook uncovered, stirring occasionally, until the broth is absorbed. Add the frozen peas and Parmesan cheese then stir until evenly combined; let the orzo cook for 1-2 minutes or until the peas are cooked & the Parmesan is melted. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net
Recipe inspired by Sharon Friedman

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34 Responses to “Orzo with Peas and Parmesan”

  1. 1

    Carol @ Always Thyme to Cook — April 24, 2012 @ 7:26 pm

    Love this, looks so good. I’m making this one for sure, my family would love it!

    [Reply]

  2. 2

    Katarina — April 24, 2012 @ 8:30 pm

    Sounds good and easy to make as well :)

    [Reply]

  3. 3

    Annie @ Annie's Cooking Lab — April 24, 2012 @ 8:36 pm

    I’ve never cooked orzo before, but this looks fantastic! I’ll have to pick some up!

    [Reply]

  4. 4

    Coleens Recipes — April 24, 2012 @ 10:02 pm

    I’ve been on a orzo recipe hunt and I found your page, thank you for sharing this recipe, it looks delicious.

    [Reply]

  5. 5

    mia xara — April 24, 2012 @ 10:13 pm

    I love orzo, this is such a simple,yet so tasty recipe! I would gladly have it as a main dish!

    [Reply]

  6. 6

    Chung-Ah | Damn Delicious — April 24, 2012 @ 10:37 pm

    A quick and easy side dish? And it’s creamy without the cream, or wine? I love it! And best of all, I have all the ingredients on hand! :)

    [Reply]

  7. 7

    simmy — April 25, 2012 @ 12:50 am

    very delicious endeed

    [Reply]

  8. 8

    Helen — April 25, 2012 @ 2:30 am

    It is, indeed, a great sidedish. It goes great with chicken. Anf it’s so easy and fast to make, yet so delicious. I just love it.

    [Reply]

  9. 9

    Carmen Rosa — April 25, 2012 @ 2:37 am

    Pam, This looks so good, delicious!!!!!

    [Reply]

  10. 10

    Debie — April 25, 2012 @ 3:40 am

    I love orzo and will be trying this one. Pam, the apron is so adorable!!! I love it! Than ks again!!!!

    [Reply]

  11. 11

    Blond Duck — April 25, 2012 @ 4:00 am

    I’ve always wanted to try orzo!

    [Reply]

  12. 12

    Kim in MD — April 25, 2012 @ 4:56 am

    Orzo risotto…I love it!

    [Reply]

  13. 13

    Sunit — April 25, 2012 @ 5:03 am

    Mmmhm I love me some Orzo! That batch looks delicious. Thanks for the recipe!

    [Reply]

  14. 14

    lenia — April 25, 2012 @ 5:18 am

    So simple and yet so tasteful!Love it!

    [Reply]

  15. 15

    Peggy Recker — April 25, 2012 @ 6:25 am

    Norm would love this as peas is one of his favorite vegetables.

    [Reply]

  16. 16

    Cathy at Wives with Knives — April 25, 2012 @ 7:35 am

    Yum, I’m imagining this with the fresh peas we will soon be able to get at the farmers’ market. It’s almost that time again, Pam. I hope to see you and the kids there this summer.

    [Reply]

  17. 17

    Rita — April 25, 2012 @ 9:15 am

    I’m hoping this recipe will work with whole wheat Orzo. I bought some the other day & have been looking for a recipe.

    [Reply]

    • Pam replied: — April 25th, 2012 @ 9:26 am

      I am sure the whole wheat orzo will give this dish a nice nutty flavor.

      Cheers,
      Pam

      [Reply]

  18. 18

    pam — April 25, 2012 @ 10:53 am

    Since I don’t think the words “too cheesy” should over go together, this sounds like a winner!

    [Reply]

  19. 19

    Heidi Bundles Of Hugs — April 25, 2012 @ 12:20 pm

    That looks so good, I love simple recipes.

    [Reply]

  20. 20

    Chels R. — April 25, 2012 @ 12:40 pm

    Oh my gosh, I’m drooling!!! This looks AAAAMAZING!

    [Reply]

  21. 21

    Joanne — April 25, 2012 @ 5:58 pm

    Love how we were totally thinking on the same page with this and my risotto. yum!

    [Reply]

  22. 22

    Words Of Deliciousness — April 25, 2012 @ 7:01 pm

    This is a great idea for a side dish, yum!

    [Reply]

  23. 23

    honeywhatscooking — April 26, 2012 @ 12:24 pm

    can you believe i’ve never made Orzo at home? I guess with rice, I just never thought about making orzo. this looks so good and something Giada would make and feed to her baby. love it.

    [Reply]

  24. 24

    grace — April 26, 2012 @ 12:38 pm

    too cheesy? pshaw. :) i love the simple presence of peas. :)

    [Reply]

  25. 25

    Liz — April 26, 2012 @ 9:55 pm

    True story. This is a snap to make and it is delicious also! My family really enjoyed this tonight! I will put this in my recipe box which is quickly filling up with things from this blog!

    Thanks so much for taking the time to put up such nice photos! I think they are so great and helpful to get the visual of what it all looks like!

    I also love reading the little synopsis and stories at the beginning of each recipe. This is just a great blog! Thanks for keeping it! I enjoy it so much and have benefited a lot from it.

    [Reply]

  26. 26

    Chris — April 28, 2012 @ 4:09 pm

    Orzo rocks and has become one of my favorite pastas this year.

    [Reply]

  27. 27

    Annie @ Annie's Cooking Lab — April 30, 2012 @ 6:54 pm

    I made this for dinner tonight and it’s fantastic! I had some spinach in the fridge, so I threw that in too. Thanks for the great recipe!

    [Reply]

  28. 28

    Orzo with Peas, Spinach and Parmesan | annie's cooking lab — May 7, 2012 @ 7:58 pm

    [...] from For the Love of Cooking Tell your friends!Print & PDFFacebookTwitterStumbleUponEmailMoreDiggRedditLike this:LikeBe the [...]

  29. 29

    Lauren — May 30, 2012 @ 9:19 am

    This was delicious. Tasted like risotto without the work. This recipe will be made again and again in my house!

    [Reply]

  30. 30

    adrienne — January 25, 2013 @ 7:08 pm

    I just made this and my husband said it was his favorite thing. It was excellent, and I’ll be making it again. Thanks!

    [Reply]

  31. 31

    Joy — March 17, 2013 @ 3:38 pm

    Total yum!

    [Reply]

  32. 32

    suzeebee — February 20, 2014 @ 5:28 pm

    Just made this and it was delicious!! My 4 year old loved it too. I paired it with this recipe http://www.sandraseasycooking.com/2013/11/cheese-stuffed-turkey-meatballs.html
    Supper was a hit :)

    [Reply]

  33. 33

    Jessica — October 19, 2014 @ 10:37 am

    This is very good, easy also. I happened to have white cooking wine, so I filled measuring cup almost up to the 2cup mark with broth, and then filled it rest of the way with white cooking wine. It gave it a little extra good flavor. And my picky husband liked it too!

    [Reply]

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