| Level: | Easy |
| Total: | 25 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 1/2 cups orzo or pearl barley
- 1/2 cup dry white wine
- 3 cups chicken stock or low-sodium broth
- 1/2 cup frozen petite green peas
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chiffonade fresh basil
- 1 teaspoon lemon zest
- 1/4 cup heavy cream
- Juice of 1 lemon
- Salt and freshly ground black pepper
Instructions
- In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
- Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
- Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 468 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 14 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 29 mg |
| Sodium | 880 mg |
Reviews
Big hit, Big flavor- thanks Kelsey
This is delicious.!!!
my husband doesn’t like peas so I substituted fresh corn, soooo good
This is such a delicious dish! It is one of my go-tos. I have made it over 20 times. It’s refreshing and the ingredients are easy to find all year round. It’s easy to make, but I find it best to prep the ingredients before starting to cook. It takes half the time as a typical risotto. It takes a bit longer to cook the liquid down. Make sure to toast the orzo first. Enjoy!
Awesome….so good…so easy and family ask me to make at least 4 times a month.
I made this for dinner tonight and it was a big hit. Very good, I will be making this more often. Thank you Kelsey!