Creamy Parmesan Orzo Peas (Printable)

A rich and luscious orzo dish blending Parmesan and sweet green peas, ready in 30 minutes.

# What You Need:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 2 cups low-sodium vegetable broth
06 - 1/2 cup whole milk

→ Vegetables

07 - 1 cup frozen green peas, thawed
08 - 1 small shallot, finely chopped
09 - 2 cloves garlic, minced

→ Seasonings

10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/8 teaspoon ground nutmeg (optional)
13 - 1 tablespoon chopped fresh parsley, for garnish

# How To Make It:

01 - Melt butter in a large skillet over medium heat. Add chopped shallot and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add orzo to the skillet and toast for 1 to 2 minutes, stirring frequently.
04 - Pour in vegetable broth and whole milk. Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring often, for 8 to 10 minutes until orzo is al dente and most liquid is absorbed.
05 - Stir in green peas and cook for 2 to 3 minutes.
06 - Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce becomes creamy, about 2 to 3 minutes.
07 - Remove from heat. Adjust seasoning as needed. Garnish with chopped fresh parsley and serve immediately.

# Helpful Tips:

01 -
  • Everything cooks in one pan, so cleanup is almost nonexistent and you can relax while it simmers.
  • The creamy Parmesan sauce clings to every grain of orzo, making each bite rich and satisfying without feeling heavy.
  • You can serve it as a main dish or a side, and it pairs beautifully with roasted vegetables or grilled protein.
02 -
  • Stir the orzo frequently while it simmers or it will clump together and stick to the bottom of the pan.
  • Add the Parmesan off the heat or on very low heat to prevent the cheese from seizing and turning grainy.
  • If the sauce thickens too much as it sits, stir in a splash of warm milk or broth to loosen it back up.
03 -
  • Use freshly grated Parmesan from a block, not the pre-shredded kind, for a silky sauce that melts perfectly.
  • Keep the heat low once you add the cream and cheese to prevent curdling or graininess.
  • Taste the orzo a minute or two before the timer goes off to catch it at the perfect al dente texture.
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