Best Cheese Pea Orzo Recipe 455 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.

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.

ORZOTTO WITH PEAS

Steps:

• Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
• Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
• Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

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.

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.

CHEESY BAKED ORZO WITH BACON & PEAS RECIPE - (4.1/5)

Steps:

• Heat oven to 400 degrees. Heat a large skillet over medium heat. Add bacon; cook 8 minutes, until crispy. Remove to a plate with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat. Stir in garlic; cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk, bring to a simmer and cook 5 minutes. Stir in Gruyere, salt and pepper until smooth. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add orzo; cook 2 minutes less than package directions. Drain. Stir into sauce with peas and cooked bacon. Transfer orzo to a 2-quart baking dish. Top with Parmesan. Bake at 400 degrees for 20 minutes, until bubbling and lightly browned.

CHEESY ORZO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
• Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
• Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
• Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
• Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.