Creamy Garlic Parmesan Orzo (30 Minutes, One-Pot)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

3 tablespoons butter (divided)

1/2 cup chopped onion

4 cloves garlic (minced)

1 cup orzo (uncooked)

1 teaspoon Italian seasoning

2 cups chicken stock (or water)

1 cup green peas (fresh or frozen)

1/4 cup heavy cream

1 cup Parmesan (shredded/grated, room temperature)

salt and freshly ground black pepper

Instructions

Remove Parmesan cheese from the fridge, grate it or shred it on a plate, and place it close to the stove while you proceed with the recipe. Parmesan should be at room temperature when you add it to the orzo at the end of the recipe.

Melt 2 tablespoons of butter over medium heat in a medium-sized high-sided pan. Add chopped onion, sprinkle it generously with salt, and cook for 4 minutes, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat.

Add orzo, Italian seasoning, and 1 tablespoon of butter and cook for 3 minutes on medium heat, constantly stirring, until orzo turns yellowish.

Add 2 cups of chicken stock, and bring to a boil. Reduce to a simmer, add green peas, stir everything together, and cook for 10 minutes. Stir often to prevent the orzo from sticking to the bottom of the pan. You might have to add 1/4 cup extra chicken stock (or water) towards the end if the orzo absorbs liquid too fast.

Once the pasta is cooked, add heavy cream and stir it in. Remove from heat and sprinkle the shredded (or grated) Parmesan cheese evenly over the cooked orzo, stirring until the cheese melts. Season with salt and freshly ground black pepper.

Nutrition

• Calories: 449 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 60 mg
• Sodium: 649 mg
• Glucides Totaux: 42 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 6 g
• Protéines: 20 g