Orzo has become my new favourite because of this simple, humble yet very tasty recipe, showcasing how sweet the peas are. Learned from a pasta cookbook.
When I first looked at this orzo recipe from a pasta cookbook — left me skeptical — as the ingredients required are really simple. I guess I underrated the great simplicity of Italian food, like this one.
The orzo, glistened in butter and cooked together with the sweet onions and peas, then mingled with cheese, herbs and lemon zest, were so comforting that every mouthful was delightful. ‘Oh! I can make this by myself when you’re not home!’ Said Curry Boy after he first tried (and actually he made) the orzo. It’s that simple to make.
If you want to brush up the orzo and impress the guests, try to make the crispy orzo with spiced seafood. It’s like a restaurant dish but with much less effort and easy on the wallet.
Orzo with Peas Recipe
No fuss no muss — all happens in one single pan.
Ingredients
Serves 1
- 70 g orzo
- 70 g frozen peas
- 5 g butter
- 1 tbsp olive oil
- ¼ onion, diced
- 350 ml vegetable stock
- 10 g freshly grated Parmiggiano Reggiano
- zest of ¼ lemon
- 1 tbsp chopped parsley
- ¼ tsp salt
- black pepper
How to Make
- Melt the butter in a pan over low heat, stir in the onions and cook until softened and translucent.
- Add the peas and stir. Tip in the orzo and stir again, until every bit glistens.
- Pour in the vegetable stock and let it bubble gently. Add salt and have a taste check, adjust accordingly. Simmer until it becomes a thick soup consistency. Stirring occasionally.
- Taste again to ensure you like the texture of the orzo. When you’re happy with it, add the cheese, lemon zest and parsley. Freshly crack in some black pepper and serve immediately.
