Orzo is most commonly known as a small pasta meant for soup, yet it makes a creamy risotto-style side dish on its own. This makes sense if you consider that orzo is similar in size, shape, and starchiness to Arborio rice, yet it has the benefit of cooking through much more quickly. Frozen peas added texture and color to our easy orzo side dish, and Parmesan, stirred in at the end of cooking, added satisfying richness and creaminess. If the finished orzo is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- ¼ teaspoon table salt
- 2 garlic cloves, minced
- 1 cup orzo
- ¼ cup dry white wine
- 3¾ cups chicken broth
- 2 ounces Parmesan cheese, grated (1 cup)
- ½ cup frozen peas, thawed
Directions
- Melt butter in large saucepan over medium-high heat. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook for 1 minute.
- Stir in wine and cook until evaporated, about 1 minute. Stir in broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes. Off heat, vigorously stir in Parmesan until creamy. Stir in peas and let sit off heat until peas are heated through and sauce has thickened slightly, about 2 minutes. Season with salt and pepper to taste, and serve.
Variations
Creamy Orzo with Fennel Omit peas. Add 1 fennel bulb, cored, trimmed, and chopped, to pot with onion in step 1; cook until lightly browned, about 10 minutes. Add ¼ teaspoon fennel seeds and pinch red pepper flakes to pot with garlic.
Creamy Orzo with Bacon and Scallions Omit butter, peas, and Parmesan. Cook 3 slices chopped bacon in pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel–lined plate. Add onion to rendered bacon fat and cook as directed. Stir in 2 thinly sliced scallions and sprinkle with crisp bacon before serving.