Birds EyeŽ Orzo "Risotto" with Peas
Recipe from Birds Eye


Birds EyeŽ Orzo Risotto with Peas

by 5  people

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Ingredients
  • 1  tablespoon
    olive oil
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  • 1/2  cup
    chopped yellow onion
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  • 1  teaspoon
    minced garlic
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  • 1-1/2  cups
    dry orzo pasta
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  • 1/4  cup
    dry white wine, optional
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  • 4  cups
    low-sodium chicken broth
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  • 1  cup
    Birds EyeŽ Baby Sweet Peas, thawed
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  • 1/2  cup
    grated Parmesan cheese
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  • 1  tablespoon
    butter
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Directions
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 EyeŽ Italian Blend.
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