Lemon Orzo with Peas and Parmesan
Toasted orzo simmered in broth until creamy, then finished with lemon zest and juice, sweet peas, and Parmesan in one skillet.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1.5 cups orzo pasta dry
- 2 garlic cloves minced
- 1 tsp fresh thyme leaves
- 3 cups chicken or vegetable broth
- 1 lemon zested
- ½ lemon juiced
- 1.5 cups peas fresh or frozen
- ⅓ cup grated Parmesan cheese plus more for serving
- salt and black pepper to taste
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the orzo and cook for 1 to 2 minutes, stirring often, until nutty and lightly golden. Stir in the garlic and thyme for 30 seconds.
- Pour in the broth and bring to a boil. Cover, reduce the heat to a low simmer, and cook for 8 to 10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
- Uncover and stir in the lemon zest, lemon juice, and peas. Cook for 1 to 2 minutes until the peas are bright green and hot.
- Remove from the heat and stir in the Parmesan until melted. Season with salt and pepper, adding a splash of broth if too thick.
- Serve immediately with extra Parmesan.
Notes
Nutrition values are an estimate per serving, based on 4 servings. Use vegetable broth to keep it vegetarian. Reheat leftovers with a splash of broth and store for up to 3 days. Not recommended for freezing.