Creamy Parmesan Orzo Peas

# What You Need:

→ Pasta & Dairy

01 - 1 cup orzo pasta

02 - 2 tablespoons unsalted butter

03 - 1/2 cup heavy cream

04 - 1 cup freshly grated Parmesan cheese

05 - 2 cups low-sodium vegetable broth

06 - 1/2 cup whole milk

→ Vegetables

07 - 1 cup frozen green peas, thawed

08 - 1 small shallot, finely chopped

09 - 2 cloves garlic, minced

→ Seasonings

10 - 1/2 teaspoon salt, plus additional to taste

11 - 1/4 teaspoon freshly ground black pepper

12 - 1/8 teaspoon ground nutmeg (optional)

13 - 1 tablespoon chopped fresh parsley, for garnish

# How To Make It:

01 - Melt butter in a large skillet over medium heat. Add finely chopped shallot and cook for 2 to 3 minutes until softened.

02 - Stir in minced garlic and cook for 30 seconds until fragrant.

03 - Add orzo to the skillet and toast, stirring frequently, for 1 to 2 minutes.

04 - Pour in vegetable broth and whole milk. Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring often, for 8 to 10 minutes until orzo is al dente and most liquid is absorbed.

05 - Stir in thawed green peas and cook for 2 to 3 minutes.

06 - Add heavy cream, Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until cheese melts and sauce thickens, about 2 to 3 minutes.

07 - Remove from heat. Adjust seasoning as needed, garnish with chopped parsley, and serve immediately.

# Expert Hints:

01 -

It comes together in one pan, so cleanup is as easy as the cooking.
The Parmesan melts into a silky sauce that clings to every grain of orzo.
You can serve it as a main or a side, and it works either way without feeling like leftovers.

02 -

Stir the orzo often while it simmers or it will stick to the bottom and burn, I learned that the hard way.
Don't add the Parmesan over high heat or it will clump and turn grainy instead of melting smoothly.
If the sauce looks too thick, splash in a little extra milk or broth before you take it off the heat.

03 -