Birds Eye® Orzo "Risotto" with Peas

Birds Eye® Orzo "Risotto" with Peas Recipe
Delicious served with rotisserie chicken and Birds Eye® Italian Blend.

Yield:

8  servings

Recipe from

 Recipe

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Ingredients

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

Preparation

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.

 

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