Best Creamy Orzo With Ham And Peas 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 WITH PROSCIUTTO AND PEAS

Steps:

• Whisk together the eggs and Parmesan in a small bowl. Set aside.
• Heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook until beginning to brown and get crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes. Stir in the orzo and toast for 3 minutes. Add 3 1/4 cups water and the salt, reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking. Stir in the tomatoes and peas. Cook until the orzo is al dente, another 3 minutes.
• Off the heat, add the egg mixture to the skillet while stirring constantly with a wooden spoon. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with the basil and serve.

PEAS & HAM WITH CREAMY ORZO

Steps:

• Cook orzo according to package directions; drain and set aside.
• Saute onion in oil in a saucepan over med-high heat until softened, about 5 minutes.
• Add garlic; cook 1 minute.
• Stir in wine, cream, broth, peas, and ham; simmer over med-low heat until peas are tender, 4-5 minutes.
• Stir in cooked orzo.
• Off heat, stir in egg yolk and Parmesan until thoroughly combined (yolk will cook from residual heat without the risk of curdling).
• Season with salt and pepper.
• Per cup: 416 calories, 24 g total fat (11 g sat), 3 g fiber, 30 g carb.

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.

CREAMY ORZO WITH HAM AND PEAS

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender,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 ham and cook until they are heated through, about 5 minutes.
• Stir in the half and half 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 in some reserved cooking liquid until pasta is desired consistency.
• Season the orzo with salt and pepper, and serve.

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to 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 oil in heavy large pan frying pan over medium heat. Add the shallot and garlic, saute until until tender (about 2 minutes).
• Add the tomatoes and cook until tender (5-8 minutes).
• Stir in cream and peas.
• Add orzo and toss to coat.
• Remove from 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 pasta water to maintain a creamy consistency.
• Season with salt & pepper.

ORZOTTO WITH PANCETTA & PEAS

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.