Birds Eye® Orzo "Risotto" with Peas - Recipe.com

By dmscott52

Ingredients

• 1 tablespoon olive oil see savings
• 1/2 cup chopped yellow onion see savings
• 1 teaspoon minced garlic see savings
• 1-1/2 cups dry orzo pasta see savings
• 1/4 cup dry white wine, optional see savings
• 4 cups low-sodium chicken broth see savings
• 1 cup Birds Eye® Baby Sweet Peas, thawed see savings
• 1/2 cup grated Parmesan cheese see savings
• 1 tablespoon butter see savings

Details

Servings 1
Preparation time 5mins
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

1.

Heat olive oil in a 2-quart nonstick saucepan over MEDIUM-HIGH heat. Add onion and garlic and cook until soft, about 3 minutes.

2.

Add orzo and cook, stirring, for 1 minute. Add wine and cook, stirring, until wine evaporates, about 1 minute.

3.

Add chicken broth; bring to a boil, reduce heat to MEDIUM and cook, stirring frequently, until the orzo absorbs the broth, about 20 to 25 minutes.

4.

Add peas, cheese, and butter; reduce heat to LOW and cook until cheese melts, about 3 minutes.

5.

Season with salt and pepper, if desired.

Serving Suggestion:

Delicious served with rotisserie chicken and Birds Eye® Italian Blend.