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 says.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.