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 - 1 cup 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 more 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 chopped shallot and cook for 2-3 minutes until softened.

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

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

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

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

06 - Add heavy cream, Parmesan cheese, salt, pepper, and nutmeg if using. Stir until cheese melts and sauce becomes creamy, about 2-3 minutes.

07 - Remove from heat, taste, and adjust seasoning if needed. Sprinkle with chopped fresh parsley and serve immediately.

# Helpful Hints:

01 -

It cooks in one pan, which means less cleanup and more time to actually enjoy your meal.
The orzo absorbs the broth and cream as it simmers, so every bite is rich and flavorful.
You can serve it as a cozy side or add a fried egg on top and call it dinner.

02 -

Stir the orzo often while it simmers or it will stick to the bottom of the pan and scorch.
Don't add the Parmesan over high heat or it can seize up and turn grainy instead of melting smoothly.

03 -