Orzotto with Peas

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


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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


6 Reviews

Emily Hollis

I make it as a side with fish frequently!

See All Reviews