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Ingredients
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- 1 tablespoon unsalted butter or extra-virgin olive oil
- 1½ cups orzo pasta
- 3 to 4 cups vegetable broth
- 2 garlic cloves, grated
- ½ teaspoon sea salt
- freshly ground black pepper
- ½ cup frozen peas
- 2 tablespoons fresh lemon juice, plus more to taste
- zest of 1 lemon
- ½ cup grated parmesan cheese, plus more for serving
- ¼ cup chopped fresh parsley, basil, and/or dill
Instructions
- Melt the butter in a large saucepan or medium Dutch oven over medium heat.
- Add the orzo and cook, stirring occasionally, for 2 minutes to toast it.
- Pour in 3 cups of the broth, add the garlic, salt, and several grinds of pepper. Bring to a boil.
- Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes, or until the broth is absorbed.
- Stir in the peas and heat for another 2 minutes until warmed through.
- Remove from heat and mix in the lemon juice, zest, Parmesan, and half the herbs until the cheese melts.
- Serve topped with remaining herbs and more cheese, if desired.
Notes
For a creamier texture, add more broth as needed.
Feel free to substitute broccoli or spinach for peas if preferred.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg