Best Cheese Pea Orzo Recipes

CREAMY ORZO WITH PEAS AND PARMESAN CHEESE

Steps:

• Heat the olive oil in a medium sauce pot (I use a 3-quart saucepot) over medium heat. Add the onion and sauté, stirring occasionally, until the onions begin to soften.
• Add the garlic and sauté, stirring frequently, for another minute.
• Combine the roasted chicken base and water in a bowl or large measuring cup and add the mixture to the pot. Increase the heat and bring to a boil.
• Once the broth comes to a boil, add the orzo and give it a quick stir.
• Reduce the heat, cover the pot, and simmer for 15 to 20 minutes or until the orzo is tender and most of the liquid has been absorbed.
• Stir in the peas.
• Add the parmesan cheese and heavy cream. Stir to combine.
• Continue to cook over very low heat just until the cheese is melted and the peas are heated through. Taste and season with salt and pepper if needed.

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

CHEESY ORZO

Steps:

• Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

MOLLIE KATZEN'S COZY ORZO WITH COTTAGE CHEESE

Steps:

• Combine the cottage cheese, salt, chives or scallions, lemon zest, and black pepper in a medium-sized bowl, and mix well.
• Cook the orzo in plenty of rapidly boiling water until it is tender. Place the peas in a colander in the sink, and drain the pasta right into the peas. (This will defrost the peas and cook them slightly). Shake off the excess water, transfer the orzo and peas to the cottage cheese mixture, and stir gently. Sprinkle with grated cheese, and serve warm or at room temperature, in bowls.

BAKED ORZO WITH FONTINA AND PEAS

Steps:

• Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
• Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
• Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

CHEESE & PEA ORZO RECIPE - (4.5/5)

Steps:

• Cook the orzo according to package directions (you can use vegetable stock instead of water for more flavor). Add the peas for the final minute of cooking. Drain well and return the orzo and peas to the saucepan over low heat. Stir in the heavy cream and simmer for a couple of minutes until almost fully absorbed. Remove from the heat and stir in the Cheddar cheese until melted. Cool slightly to warm before serving with the Parmesan.