Lemon Parmesan Orzo with Peas
Bright weeknight side of tender orzo simmered in broth, finished with lemon zest, Parmesan, and sweet peas. Ready in about 25 minutes and pairs well with chicken, fish, or pork.
25 mins
6 servings
Ingredients
- 4 cups + ½ cup Low Sodium Chicken Broth
- 3 cloves of Garlic
- 1 ½ teaspoons Lemon (Zest)
- 3 tablespoons Parsley (Fresh)
- 1 ½ cups Peas
- ¾ cup Parmesan Cheese
- 3 tablespoons Unsalted Butter
- 1 teaspoon Kosher Salt
- 3 tablespoons Lemon (Juice)
- ⅜ teaspoon Black Pepper
- 1 ½ tablespoons Olive Oil
- 1 ½ cups Orzo
Directions
- 1. Melt the butter with the olive oil in a medium saucepan over medium heat.
- 2. Add the garlic and cook about 30 seconds, until fragrant but not browned.
- 3. Stir in the dry orzo and toast for 1 to 2 minutes, stirring often, until a few grains look lightly golden.
- 4. Pour in the broth and bring to a gentle boil. Reduce heat to medium-low and simmer uncovered, stirring often, until the orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes.
- 5. Stir in the frozen peas, salt, and pepper. Cook 2 to 3 minutes more, until the peas are hot and bright green.
- 6. Remove from heat. Stir in the lemon zest, lemon juice, and Parmesan until creamy. Taste and adjust salt.
- 7. Fold in the parsley if using. Serve warm beside grilled chicken, salmon, or pork chops.
