If you’re looking for a pasta dish that feels both cozy and refreshing, this creamy lemon orzo with peas is it. This easy recipe features tender orzo pasta coated in a velvety, lemony sauce with just the right hint of garlic and Parmesan. Best of all, it’s a one-pot recipe that comes together with minimal effort and maximum flavor. Perfect for busy weeknights or elegant entertaining, this lemon orzo is as versatile as it is delicious.
Orzo, known in Italy as risoni, is pasta shaped to resemble large grains of rice. It is pretty versatile because it can be eaten cold or warm and it can be used in several ways. For example, it works great in salads, can be added to soups to make them hearty, and is a wonderful alternative to rice when making risotto. Plus, it can be cooked like pasta (boiling it in water and draining it afterwards), or like rice (with a 2:1 water-orzo ratio simmering while covered until the water is absorbed).
Using heavy cream is not strictly necessary for this recipe, so it’s up to you how much to use. If you wish to skip it, that’s fine; else, you can use light cream instead to thicken your creamy lemon orzo with peas without adding so much fat. And, you can always add more Parmesan cheese to compensate.
Ingredients
- 1 1/2 cup orzo (uncooked)
- 1 tbsp butter
- 2 garlic cloves
- 3 cups vegetable broth
- 1/3 cup heavy cream
- 1/2 lemon (zest and juice)
- 2/3 cups frozen peas
- 1/4 cup grated Parmesan
- Fresh parsley (optional)
- Salt & pepper
Instructions
- Finely chop the garlic and parsley.
- Heat the butter in a large pan set to medium-high heat. Add the garlic and orzo cook for 1 minute.
- Add the broth and bring to a boil. Reduce the heat to medium-low, cover and let simmer for 10 minutes until the broth is absorbed and the orzo is cooked through, stirring occasionally. Add a splash of water if needed.
- Add the frozen peas, cream, Parmesan and parsley and mix gently. Add the lemon zest, and then gradually stir in the lemon juice tasting along the way. Adjust salt & pepper to your liking. Done! Serve immediately.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 15 minutes.
Similar recipes
If you like the creamy lemon orzo with peas, you may also like the following recipes:
- Tortellini and Italian sausage soup
- Italian sausage orzo
- Mezzelune with forest mushrooms
- Mushroom tortellini
- Gnocchi alla Sorrentina
- Chicken and chorizo pasta bake
Creamy lemon orzo with peas
Ingredients
- 1½ cup orzo uncooked
- 1 tbsp butter
- 2 garlic cloves
- 3 cups vegetable broth
- ⅓ cup heavy cream
- ½ lemon zest and juice
- ⅔ cup frozen peas
- ¼ cup grated Parmesan
- fresh parsley optional
- Salt & pepper
Instructions
- Finely chop the garlic and parsley.
- Heat the butter in a large pan set to medium-high heat. Add the garlic and orzo cook for 1 minute.
- Add the broth and bring to a boil. Reduce the heat to medium-low, cover and let simmer for 10 minutes until the broth is absorbed and the orzo is cooked through, stirring occasionally. Add a splash of water if needed.
- Add the frozen peas, cream, Parmesan and parsley and mix gently. Add the lemon zest, and then gradually stir in the lemon juice tasting along the way. Adjust salt & pepper to your liking. Done! Serve immediately.