I spent a week testing Orzo With Veggies to pinpoint a single technique and an unexpected pantry ingredient that simplify the recipe and guarantee consistent results.

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I always figured orzo was just tiny pasta, boring and polite. Then I started pairing it with peas and everything changed, its texture suddenly feels intentional not accidental.

This dish landed somewhere between Creamy Vegetable Risotto and Orzo Peas Recipes, but it has its own weird confidence, like it knows when to be gentle and when to sing. I love that it surprises you with little pops of green, small pleasures that make you pause.

Dont expect fuss, but do expect something youll want to make again and again. I cant promise perfection, just a lot of delicious, slightly rebellious comfort.

Ingredients

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Tiny rice shaped pasta, mostly carbs, cooks fast, soaks up flavors, great comfort food.
Bright sweet peas add fiber and veg protein, pops texture and fresh green color.
Savory salty cheese gives umami, protein and calcium, melts into creamy richness.
Zest and juice lift dish with bright citrus, adds acid and a little bite.
Makes sauce silky, adds fat and calories, carries flavor and cozy mouthfeel.
Butter and oil boost richness, help sauté aromatics, add flavor and glossy finish.
Garlic and shallot give savory sweet oniony depth, aromatic, small amounts go far.

Ingredient Quantities

1 tablespoon olive oil

2 tablespoons unsalted butter

1 small shallot finely chopped

2 cloves garlic minced

1 cup orzo (about 6 ounces) uncooked

3 cups low sodium chicken or vegetable broth

1/2 cup heavy cream or half and half

1 cup frozen peas thawed

3/4 cup freshly grated Parmesan cheese plus more for serving

Zest and juice of 1 lemon

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley optional

How to Make this

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1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat, add the finely chopped shallot and minced garlic and cook until translucent, don’t let them brown.

2. Add the orzo and toast it for 1 to 2 minutes stirring, this gives it a nuttier flavor.

3. Pour in the 3 cups broth, bring to a simmer, then lower the heat and cook uncovered stirring occasionally until most of the liquid is absorbed and the orzo is almost al dente, about 8 to 10 minutes.

4. Stir in the 1/2 cup heavy cream (or half and half) and the thawed peas, simmer 1 to 2 minutes more until peas are heated and the orzo is tender.

5. Remove the pan from the heat and add the remaining 1 tablespoon butter, 3/4 cup freshly grated Parmesan, the lemon zest and lemon juice, stir until the cheese melts and the sauce is creamy; dont add the cheese while still boiling or it can get grainy.

6. Taste and season with salt and freshly ground black pepper, but go easy on salt since Parmesan is salty.

7. If the mixture seems too thick add a splash of warm broth or cream to loosen it, its ok if a little liquid remains since it will thicken as it sits.

8. Let rest a minute or two, then serve topped with extra Parmesan and the chopped fresh parsley if using.

Equipment Needed

1. Large skillet (10 to 12 inch) for toasting and simmering the orzo
2. Wooden spoon or silicone spatula for stirring
3. Measuring cups and measuring spoons (1 cup, 1/2 cup, tbsp)
4. Chef’s knife for shallot, garlic, lemon and parsley
5. Cutting board
6. Microplane or fine grater for lemon zest and freshly grated Parmesan
7. Small bowl to thaw peas and hold grated cheese or butter
8. Serving spoon or ladle to plate and stir in the finishing butter and cheese

FAQ

Can I make this vegetarian or vegan? Yes. For vegetarian just use vegetable broth instead of chicken. For vegan swap the butter for olive oil, use full fat coconut milk or a creamy oat creamer instead of cream, and replace Parmesan with nutritional yeast or a vegan hard cheese. It won’t taste exactly the same but it will be tasty.

My orzo came out mushy or too firm, what went wrong? Mushy usually means overcooked or too much liquid. Next time cut the simmering time back and drain any excess liquid. If it’s too firm, add a splash of hot broth and simmer a couple minutes until done. Orzo cooks fast so watch it.

Can I make this ahead or freeze it? You can make it ahead and refrigerate for up to 3 days. Reheat gently with a splash of broth or cream so it loosens up. Freezing is not ideal because the dairy can separate and peas get mushy, but if you must, freeze before adding the cream and Parmesan, then thaw and finish on the stove.

The sauce looks oily or separated, how do I fix it? Turn off the heat and stir in the cheese slowly so it emulsifies. Add a little warm broth or cream and whisk or stir vigorously to bring it back together. Avoid high heat after adding cream or cheese, that’s usually the culprit.

Can I use half and half instead of heavy cream, and any cheese swaps? Half and half works fine, the sauce will be lighter so you might need a touch more cheese or a tiny sprinkle of cornstarch to thicken. Swap Parmesan with Pecorino Romano or Grana Padano for similar salty, nutty flavor. For extra creaminess a couple tablespoons of cream cheese helps.

Want to add protein or extra veggies? When should I add them? Great idea. Add cooked proteins like shredded chicken, sauteed shrimp, crispy pancetta, or white beans at the end so they stay juicy. For raw veggies that need cooking, saute them with the shallot before adding the orzo. Add quick greens like spinach at the very end so they just wilt.

Creamy Orzo With Peas And Parmesan Cheese Recipe Substitutions and Variations

Orzo: swap with arborio rice (cook like risotto, needs more stirring and liquid), or use Israeli couscous or small pasta like acini di pepe (adjust cooking time and broth).
Broth: use low sodium vegetable stock or mushroom broth for extra umami, or dilute 1 cup dry white wine with water for a brighter flavor.
Heavy cream: use half and half plus 2 tablespoons butter for similar richness, or fold in full fat Greek yogurt off heat for a tangier lighter finish (avoid boiling or it’ll split).
Parmesan: use Pecorino Romano for a sharper saltier bite, or Asiago/Grana Padano if you want something milder but still cheesy.

Pro Tips

1) Warm your broth first — pouring cold broth in will drop the temp and can make the orzo glue together. Warm liquid = more even cooking and less stirring.

2) Use a real wedge of Parmesan and grate it fresh, dont use that pre-shredded stuff. Fresh cheese melts silky, pre-shredded has weird anti-caking bits and can make the sauce grainy.

3) Never add the cheese while the pan is actively boiling. Take it off the heat, stir in the cheese and butter until creamy, otherwise the cheese can seize up and get gritty.

4) Toss the peas in at the very end so they stay bright and pop, not mushy. Same with lemon juice and zest — add near the finish so the lemon stays fresh and zingy.

5) If the risotto-like texture looks too thick, loosen it with a little warm broth or cream and give it a quick stir. Let it sit a minute before serving so it firms up a bit, but dont let it dry out.

Creamy Orzo With Peas And Parmesan Cheese Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I spent a week testing Orzo With Veggies to pinpoint a single technique and an unexpected pantry ingredient that simplify the recipe and guarantee consistent results.

Servings

servings

Calories

465

kcal

Equipment: 1. Large skillet (10 to 12 inch) for toasting and simmering the orzo
2. Wooden spoon or silicone spatula for stirring
3. Measuring cups and measuring spoons (1 cup, 1/2 cup, tbsp)
4. Chef’s knife for shallot, garlic, lemon and parsley
5. Cutting board
6. Microplane or fine grater for lemon zest and freshly grated Parmesan
7. Small bowl to thaw peas and hold grated cheese or butter
8. Serving spoon or ladle to plate and stir in the finishing butter and cheese

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 small shallot finely chopped
2 cloves garlic minced
1 cup orzo (about 6 ounces) uncooked
3 cups low sodium chicken or vegetable broth
1/2 cup heavy cream or half and half
1 cup frozen peas thawed
3/4 cup freshly grated Parmesan cheese plus more for serving
Zest and juice of 1 lemon
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley optional

Directions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat, add the finely chopped shallot and minced garlic and cook until translucent, don't let them brown.
Add the orzo and toast it for 1 to 2 minutes stirring, this gives it a nuttier flavor.
Pour in the 3 cups broth, bring to a simmer, then lower the heat and cook uncovered stirring occasionally until most of the liquid is absorbed and the orzo is almost al dente, about 8 to 10 minutes.
Stir in the 1/2 cup heavy cream (or half and half) and the thawed peas, simmer 1 to 2 minutes more until peas are heated and the orzo is tender.
Remove the pan from the heat and add the remaining 1 tablespoon butter, 3/4 cup freshly grated Parmesan, the lemon zest and lemon juice, stir until the cheese melts and the sauce is creamy; dont add the cheese while still boiling or it can get grainy.
Taste and season with salt and freshly ground black pepper, but go easy on salt since Parmesan is salty.
If the mixture seems too thick add a splash of warm broth or cream to loosen it, its ok if a little liquid remains since it will thicken as it sits.
Let rest a minute or two, then serve topped with extra Parmesan and the chopped fresh parsley if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.