This fresh and bright Orzo with Peas and Parmesan is a versatile and delicious side dish recipe that takes just minutes to make.
When it comes to side dish recipes, you might immediately think of rice or potatoes. I know I do! But, orzo has been steadily gaining traction on my list of go-to side dishes. There are so many things you can do with this fun little pasta. This yummy Orzo with Peas and Parmesan is one of my favorite easy orzo recipes to date.
Orzo pasta cooks in a lemony, seasoned broth and is finished with peas, Parmesan, and lemon zest. Even though the ingredients are available all through the year, it has a really great spring feel.
Why You’ll Love this Recipe
- It has a short list of easy to stock ingredients.
- It requires just minutes of prep and cooks super fast in one skillet.
- It’s extremely versatile and complements a wide variety of entrees.
- Lemon and peas add fresh spring flavor while orzo and Parmesan up the comfort factor.
- Yellow onion – Diced.
- Minced garlic
- Orzo pasta – Although it resembles rice, orzo is a dry pasta and you’ll find it in the grocery store with the other boxed pastas.
- Low-sodium broth – Either chicken or vegetable.
- Lemon – Juiced and zested.
- Seasoning – Salt, pepper, and Italian seasoning
- Frozen peas – Added to the recipe straight from the freezer. There’s no need to thaw them in advance.
- Shredded Parmesan cheese
How to Make Orzo with Peas and Parmesan
- Melt the butter in a 12-inch skillet or sauté pan and add the onion. Cook until translucent and then add the garlic.
- Add the orzo, chicken broth, lemon juice (reserve the zest for later), salt, Italian seasoning, and pepper. Increase heat under the skillet as needed to bring the mixture to a boil, cover, and reduce the heat to low. Cook for 15 minutes, or until the liquid has been absorbed and the orzo is tender.
- Add the frozen peas and cook, stirring for a minute or two, or just until the peas have warmed through.
- Next, add the Parmesan cheese and lemon zest and stir until the cheese has melted.
Transfer leftover Orzo with Peas and Parmesan to an airtight container or a zippered plastic storage bag and refrigerate for up to 3 to 5 days. Leftover chilled orzo reheats very well. Just microwave it until warmed through, adding a splash of water or additional broth if you feel it needs it.
Orzo with Peas and Parmesan goes really well with anything you would typically serve with rice or potatoes. It’s also a great Easter side dish option. Here are some more ways to serve it.
More Orzo Side Dish Recipes
- Creamy Orzo with Mushrooms and Parmesan
- Orzo Salad with Roasted Red Peppers, Spinach, and Feta
- Orzo, Grape, Feta Salad
- Almond Rice Pilaf
- Spinach Feta Orzo
Orzo with Peas and Parmesan
- 2 tablespoons butter
- ½ cup diced yellow onion
- 1 teaspoon minced garlic
- 1 ½ cups orzo pasta
- 3 cups low-sodium chicken or vegetable broth
- ½ lemon, juiced and zested
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- 1 cups frozen peas, no need to thaw
- 1 cup finely shredded Parmesan cheese
- Melt the butter in a 12-inch skillet or sauté pan over MEDIUM-LOW heat. Add the onion and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Add the orzo, broth, lemon juice (reserve zest for later), salt, Italian seasoning, and pepper. Increase heat under the skillet as needed to bring the mixture to a boil, cover, and reduce heat to LOW. Cook for 15 minutes, or until the liquid has been absorbed and the orzo is tender.
- Add the frozen peas and cook, stirring for a minute or two, or just until the peas have warmed through. Next, add the Parmesan cheese and lemon zest and stir until the cheese has melted. Remove from the heat and serve warm.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.