Orzo with Peas, Mint, and Parmesan

2 tablespoons unsalted butter
1 1/4 cups orzo (8 ounces)
2 1/2 cups reduced sodium chicken stock
1 1/4 cups fresh or frozen green peas (defrosted)
1/2 cup thinly sliced green onions including 2 inches of the green stems
1/4 cup grated Parmesan cheese plus 2 to 3 tablespoons extra for garnish
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh mint plus several sprigs for garnish

1.Heat the butter in a heavy, medium saucepan (with a lid) set over medium heat. When hot, add orzo and cook, stirring, 1 minute to coat the pasta with butter. Add the stock and bring the mixture to a simmer. Reduce heat, cover, and cook at a good simmer until almost all liquid has been absorbed, about 8 minutes or more. Watch carefully as cooking time can vary depending on pot you use.

2.Remove lid from pot. If using fresh peas, add them to the orzo and cook, stirring, 2 minutes. Then add green onions and cook and stir 2 minutes more. (If using frozen peas stir them and the green onions in at the same time and cook for 2 minutes, stirring.) Stir in the cheese and mint. Season mixture with 3/4 teaspoon or more kosher salt and a couple of grinds of black pepper.

3.Mound the orzo in a serving bowl and garish the center with a few mint springs. Sprinkle with extra Parmesan. Serves 4.

Note: You can find orzo in the pasta section of the supermarket.

Copyright Betty Rosbottom 2022