Orzo pasta with peas and parmesan
8 servings
35 minutes
Orzo pasta with peas and parmesan is a delicate and aromatic dish of Italian cuisine that combines rich creamy flavor, sweetness of peas, and subtle spice of nutmeg. Orzo, resembling rice in shape, absorbs the flavors of broth and white wine beautifully, creating a velvety texture. This recipe, inspired by traditional Italian risotto, is an ideal option for a cozy dinner or light lunch. Parmesan adds depth of flavor and exquisite saltiness, making the dish harmonious and balanced. Pea orzo pasta is a versatile treat that can be served as a standalone dish or as a side to meat or fish. Its ease of preparation makes it a great choice for a weekday dinner, while its rich taste makes it worthy of a festive table.
1
In a large pot, melt the butter, add chopped onion, season with salt, and sauté for 5 minutes until the onion becomes soft. Then add minced garlic and sauté for another 15 seconds. Add orzo and cook for about 5 minutes.
- Unsalted butter: 2 tablespoons
- Onion: 1 head
- Salt: 1 teaspoon
- Garlic: 2 cloves
- Orzo pasta: 450 g
2
Pour in the broth and wine, bring to a boil and reduce the heat. Cook for 15 minutes until all the liquid is absorbed and the pasta is soft. Then sprinkle with pepper and nutmeg, add peas and grated parmesan. Mix everything and let it sit for 2 minutes to warm the peas.
- Chicken broth: 4.5 glasss
- Dry white wine: 0.5 glass
- Ground black pepper: pinch
- Nutmeg: pinch
- Frozen green peas: 200 g
- Parmesan (Parmigiano Reggiano): 120 g