Cheesy Orzo Pilaf

⏱ 28 mins 🍽 4-6 serving(s) 🏷 Cheese

Swap rice for orzo pasta to create a rich and satisfying pilaf. The small pasta is toasted for a nutty flavour before being simmered in a broth and white wine mixture. It's then combined with sweet peppers, peas, Parmesan cheese and fresh parsley for a vibrant, cheesy dish that's ready in under half an hour.

Cheesy Orzo Pilaf

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups orzo pasta
  • 14 ounces ready-to-use vegetable broth or 14 ounces chicken broth
  • 2/3 cup white wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pinch crushed red pepper flakes (to give it that extra zing)
  • 1 cup frozen baby peas, thawed
  • 1/2 cup fire-roasted sweet red pepper, diced
  • 1/2 cup grated parmesan cheese
  • 1/4 cup minced flat leaf parsley

Method

  1. Melt the butter in a large saucepan.
  2. Cook the chopped onion and minced garlic, stirring, for about 6-7 minutes until they begin to soften.
  3. Stir in the diced red peppers just to heat them.
  4. Add the orzo pasta and cook, stirring, for about 5 minutes until it starts to toast.
  5. Pour in the broth and wine, then add the salt and pepper. Bring the mixture to a simmer.
  6. Lower the heat, cover the pan, and cook for about 11-16 minutes until the pasta is al dente.
  7. Stir the thawed peas into the saucepan, cover it, and take it off the heat.
  8. Allow the pilaf to stand for 5 minutes.
  9. Gently fold in the grated Parmesan cheese and minced parsley with a fork before serving straight away.

Nutrition (per serving)

Sodium400200 mg

Recipe details

CategoryCheese
AuthorManami