Creamy Parmesan Orzo Peas

# What You Need:

→ Pasta & Dairy

01 - 1 cup orzo pasta

02 - 2 tablespoons unsalted butter

03 - ½ cup heavy cream

04 - 1 cup freshly grated Parmesan cheese

05 - 2 cups low-sodium vegetable broth

06 - ½ cup whole milk

→ Vegetables

07 - 1 cup frozen green peas, thawed

08 - 1 small shallot, finely chopped

09 - 2 cloves garlic, minced

→ Seasonings

10 - ½ teaspoon salt, plus more to taste

11 - ¼ teaspoon freshly ground black pepper

12 - ⅛ teaspoon ground nutmeg (optional)

13 - 1 tablespoon chopped fresh parsley, for garnish

# Steps:

01 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté for 2 to 3 minutes until softened.

02 - Stir in minced garlic and cook for 30 seconds until fragrant.

03 - Add orzo to the pan and toast, stirring frequently, for 1 to 2 minutes.

04 - Pour in vegetable broth and whole milk. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 8 to 10 minutes, stirring often, until orzo is al dente and most liquid is absorbed.

05 - Stir in thawed green peas and cook for 2 to 3 minutes.

06 - Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg if using. Stir for 2 to 3 minutes until cheese melts and sauce becomes creamy.

07 - Remove from heat, taste, and adjust seasoning if necessary. Garnish with chopped parsley and serve immediately.

# Expert Tips:

01 -

It cooks in one pan, so cleanup is a breeze and you can stir it without juggling multiple pots.
The creamy Parmesan sauce clings to every grain of orzo, making each bite rich and comforting.
You can serve it as a main or a side, and it pairs beautifully with just about anything.

02 -

Stir the orzo often while it simmers or it will stick to the bottom and scorch, which I learned the hard way.
Grate the Parmesan fresh and add it off the heat so it melts smoothly without clumping or turning grainy.

03 -