Orzotto with Peas

"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes-such as pasta," Kelsey Nixon says[.]

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 1 1/2 cups orzo or pearl barley
  • 1/4 cup dry white wine (or chicken stock)
  • 3 cups chicken stock or low-sodium broth
  • 1/2 cup frozen petite green peas, thawed
  • 1/3 cup grated parmesan cheese, plus more for topping
  • 2 tablespoons thinly sliced fresh basil
  • 1/4 cup heavy cream
  • 1 teaspoon grated lemon zest, plus the juice of 1 lemon
  • Salt and freshly ground pepper
Directions
  • Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.

  • Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.

  • Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    Kids' Weeknight Dinners