One-Pot Creamy Parmesan Orzo with Peas
This One-Pot Creamy Parmesan Orzo with Peas is deliciously creamy, cheesy, and simple to make—perfect for an effortless, comforting dinner any night of the week.
Servings: 4 servings
Ingredients
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- salt and pepper to taste
- fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in your large skillet over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds to release its aroma without burning.
- Add the orzo pasta to the skillet with the onions and garlic. Stir frequently, letting the orzo toast slightly for 2-3 minutes.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
- Once the orzo is nearly cooked, stir in the frozen peas and heavy cream. Continue to cook for another 2-3 minutes until the peas are heated through and the sauce is creamy.
- Turn off the heat and mix in the grated Parmesan cheese. Stir until the cheese melts completely, thickening the sauce and creating that signature creamy texture. Season with salt and pepper to taste.
- Sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve immediately, and enjoy the comforting flavors of this easy one-pot meal.
Equipment
- Large deep skillet or saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Grater
- Knife and cutting board
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add cooked chicken or shrimp at the end for extra protein.
- Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently with a splash of broth or cream.