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Creamy Orzo with Peas and Parmesan

  • 1 tbsp olive oil
  • 1 small onion, diced small
  • 2 cloves garlic, minced 
  • 2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon)
  • 1 cup orzo 
  • 2 cups peas, fresh or frozen (thawed if frozen)
  • ½ cup grated Parmesan cheese
  • ¼ cup heavy cream
  • salt and pepper, to taste

  • Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until the onions begin to soften.
  • Add the garlic and sauté, stirring frequently, for another minute.
  • Add the chicken broth to the pot (If using the bouillon instead, combine the chicken bouillon and water in a bowl or large measuring cup and before adding the mixture to the pot.) Increase the heat and bring to a boil.
  • Once the broth comes to a boil, add the orzo and give it a quick stir.
  • Reduce the heat, cover the pot, and simmer for 15 to 20 minutes or until the orzo is tender and most of the liquid has been absorbed.
  • Stir in the peas.
  • Add the parmesan cheese and heavy cream. Stir to combine.
  • Continue to cook over very low heat just until the cheese is melted and the peas are heated through. Taste and season with salt and pepper if needed.