Ingredients
Scale
- 1 cup orzo pasta 🍝
- 2 tablespoons olive oil 🫒
- 1 small onion, finely chopped 🧅
- 2 cloves garlic, minced 🧄
- 3 cups vegetable broth 🥣
- 1 cup fresh or frozen peas 🟢
- 1/2 cup grated Parmesan cheese 🧀
- Salt and pepper, to taste 🧂
- Fresh parsley, chopped (for garnish) 🌿
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté 3–4 minutes until translucent.
- Stir in garlic and cook about 1 minute until fragrant.
- Add orzo and toast 2 minutes, stirring to coat with oil.
- Pour in vegetable broth, bring to a boil, then reduce to a simmer.
- Cover and cook about 10 minutes, stirring occasionally, until orzo is tender.
- Stir in peas, cover, and cook 2–3 minutes until peas are heated through.
- Remove from heat and stir in Parmesan until creamy; season with salt and pepper.
- Serve warm sprinkled with chopped parsley.