Orzo with Parmesan, Peas & Basil

I love it when I forget to thaw something out for dinner or there’s a change of plans. All of a sudden you need to prepare a meal. That means you use your pantry to make the meal. When I say pantry, that just means what you have on hand. There is nothing in this recipe that you wouldn’t have on hand  except for the fresh basil and please tell me that you have basil growing somewhere. I used peas because I had them on hand, but any green veggie you like that you have on hand will work. If you don’t have the white wine, use all chicken broth. It will only change the taste a bit. That last tablespoon of butter makes the dish creamy and smooth. You can use this as a main dish or a side dish. It would be easy to double.

Serves 4:


3 tablespoons butter, divided

1 cup orzo, uncooked

8 ounces white wine, whatever you drink

8 ounces chicken stock

1/2 cup parmesan cheese, grated

1/4 cup fresh basil, chopped

1 sprinkle salt & pepper to taste

1 cup frozen green peas, thawed

2 tablespoons basil, chopped(to garnish with)

2 tablespoon toasted walnuts, chopped (garnish)

1 teaspoon fresh lemon juice


Melt 2 tablespoons of the butter in a deep skillet over medium heat.
Stir in Orzo & saute until lightly browned.
Stir in chicken stock & wine, bring to a boil.
Reduce heat to simmer and cook until tender and all liquid is absorbed. (15-20 minutes)
Stir in cheese, basil, lemon juice and peas. Season with salt & pepper.
Stir in last tablespoon of butter. Garnish with remaining basil and walnuts.

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