Creamy Orzo with Green Peas and Crispy Prosciutto

This Creamy Orzo with Green Peas and Crispy Prosciutto (or bacon) is ready in just 30 minutes and is bound to become a family favorite! Serve it as a side dish to your favorite grilled meats or as a satisfying meal on its own. Perfect for dinner and equally delicious as leftovers for lunch.

Course Main Course, Side Dish

Cuisine Italian

Keyword creamy orzo, garlic parmesan orzo

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 538kcal

Author Julia

Ingredients

3 oz prosciutto
3 tablespoons butter divided
½ cup chopped onion
4 cloves garlic minced
1 cup orzo uncooked
1 teaspoon Italian seasoning
2 cups chicken stock or water
1 cup green peas fresh or frozen
¼ cup heavy cream
1 cup Parmesan shredded/grated, room temperature
salt and freshly ground black pepper

US Customary - Metric

Instructions

Take the Parmesan cheese out of the refrigerator, grate or shred it onto a plate, and keep it near the stove as you continue with the recipe. The Parmesan should be at room temperature when you sprinkle it over the orzo at the end of the cooking process.
Preheat oven to 350 F. Line the baking sheet with parchment paper, add torn prosciutto, and cook for no more than 10 minutes until crispy.
Heat 2 tablespoons of butter over medium heat in a medium-sized, high-sided pan. Add chopped onion, generously sprinkle with salt, and cook for 4 minutes, stirring occasionally, until softened. Add minced garlic and continue cooking for 2 more minutes on medium heat, stirring occasionally.
Add the orzo, Italian seasoning, and 1 tablespoon of butter. Cook over medium heat, stirring constantly, for 3 minutes to toast the orzo until it becomes golden brown.
Pour in 2 cups of chicken stock and bring to a boil. Reduce the heat to a simmer, add green peas, stir well, and cook for 10 minutes. Stir frequently to ensure the orzo doesn't stick to the bottom of the pan. If needed, add an additional ¼ cup of chicken stock or water towards the end if the orzo absorbs liquid too quickly.
Once the orzo is cooked, pour in the heavy cream and mix it thoroughly. Remove the pan from the heat and evenly sprinkle shredded (or grated) Parmesan cheese over the orzo, stirring until the cheese melts completely. Season with salt and freshly ground black pepper to taste.
Top with crispy prosciutto.

Notes

Lighten it up by replacing ¼ cup of heavy cream with half-and-half or whole milk.
Make it dairy-free by using unsweetened coconut milk, cashew, oat, or almond milk instead of heavy cream. Use vegan butter and vegan mozzarella shreds.
Make it gluten-free using GF orzo or cooked long-grain rice (jasmine or basmati).
Other green veggies I recommend are zucchini, spinach, arugula, asparagus, or broccoli.
Instead of prosciutto, you can use 6 strips of cooked and chopped bacon.

Nutrition