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.