Creamy Parmesan Orzo Peas (Printable)

Tender orzo cooked with green peas in a creamy Parmesan sauce for a comforting meal.

# What You 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

# How to Make It:

01 - Melt butter in a large skillet over medium heat, add chopped shallot, and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Stir in orzo and toast for 1 to 2 minutes, stirring frequently.
04 - Pour in vegetable broth and whole milk, bring to a gentle simmer, reduce heat to low, and cook uncovered for 8 to 10 minutes, stirring often, 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 continuously until the cheese melts and sauce is creamy, approximately 2 to 3 minutes.
07 - Remove from heat, adjust seasoning to taste, garnish with chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • It cooks entirely in one pan, which means minimal cleanup and maximum flavor as everything melds together.
  • The creamy Parmesan sauce clings to every grain of orzo, making each bite ridiculously satisfying.
  • It works beautifully as a cozy main dish or an impressive side that looks like you put in way more effort than you did.
02 -
  • Stir the orzo often while it simmers or it will stick to the bottom of the pan and burn, I learned this the hard way on my second attempt.
  • Use freshly grated Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • Don't let the sauce sit too long after cooking, orzo keeps absorbing liquid and the creaminess will disappear if it sits on the stove.
03 -
  • Toast the orzo until it smells faintly nutty, this small step makes a noticeable difference in the final flavor.
  • Keep the heat low once the broth is added, a rolling boil will make the orzo cook unevenly and turn mushy on the outside.
  • Grate your Parmesan right before adding it to the pan, it melts faster and creates a silkier sauce than cheese that's been sitting around.
Go back