Orzotto Alfredo with Sweet Peas

Ingredients

• 2 tbsp extra-virgin olive oil (For sautéing)
• 1 yellow onion (Finely chopped)
• 2 cloves garlic (Minced)
• 1.5 lb orzo pasta (Prefer bronze-cut orzo; do not rinse)
• 6 cup low-sodium chicken or vegetable broth (Keep hot; vegetable broth makes the dish vegetarian)
• 6 tbsp unsalted butter (Cut into pieces)
• 2 cup frozen sweet peas (No need to thaw)
• 1.5 cup Parmesan cheese (Finely grated, plus more for serving if desired)
• 2 tbsp lemon juice (Optional finishing ingredient inferred from the dish style)
• kosher salt (To taste)
• black pepper (To taste; freshly ground)

Steps

1. 1

   Warm the broth in a saucepan over low heat and keep it hot throughout cooking; hot broth helps the orzo cook evenly and prevents the pan from cooling each time liquid is added.

2. 2

   Heat the olive oil in a large Dutch oven or wide sauté pan over medium heat. Add the chopped onion and cook for about 4 to 5 minutes, stirring occasionally, until softened and translucent but not browned.

3. 3

   Add the garlic and cook for about 30 seconds, stirring, until fragrant.

4. 4

   Add the dry orzo and stir until every grain is coated with oil. Toast for 1 to 2 minutes, stirring frequently, until the pasta smells lightly nutty.

5. 5

   Pour in about 2 cups of the hot broth and stir to combine. Bring the liquid to a gentle simmer.

6. 6

   Cook the orzo uncovered, stirring frequently and scraping the bottom of the pan, until most of the liquid has been absorbed. The mixture should remain loose and creamy rather than dry.

7. 7

   Add another 1 cup of hot broth and continue simmering, stirring often, until it is mostly absorbed. Repeat with the remaining broth, adding it gradually as needed, until the orzo is tender but still slightly firm in the center and the sauce is thick and silky, about 20 to 25 minutes total.

8. 8

   Add the sweet peas during the final 3 to 4 minutes of cooking. Stir until the peas are heated through and bright green.

9. 9

   Remove the pan from the heat. Add the butter and grated Parmesan, then stir vigorously until the butter and cheese melt into a smooth, creamy sauce. If the mixture is too thick, loosen it with a small splash of hot broth.

10. 10

    Season with kosher salt and freshly ground black pepper. Stir in the lemon juice if using, then let the orzotto stand for 2 minutes so the sauce can settle.

11. 11

    Spoon the orzotto into warm bowls and serve immediately, passing additional grated Parmesan at the table if desired.

Notes

The source page was accessible only through a membership prompt and did not expose its ingredient list or detailed directions. Quantities and steps are therefore reconstructed estimates, not a faithful transcription of the original Milk Street recipe. For the lushest texture, use good-quality bronze-cut orzo with a rough, floury appearance; De Cecco and DeLallo are noted as suitable options in the source excerpt.

Nutrition per serving

• main
• Italian
• vegetarian option
• one-pot
• pasta
• creamy
• stovetop
• weeknight dinner