Name: Slow-Cooker Creamy Orzo with Parmesan and Peas
Total time: 2 h
Ingredients: 1 cup orzo; 1 onion, chopped fine; 6 garlic cloves, minced; 3 tablespoons unsalted butter; Salt and pepper; 2 1/2 cups vegetable or chicken broth, plus extra as needed; 1/4 cup dry white wine; 1 cup frozen peas, thawed; 2 ounces Parmesan cheese, grated (1 cup); 1 1/2 teaspoons grated lemon zest

Why This Recipe Works

For a side dish of tender—not mushy—orzo, we toasted the pasta in butter in the microwave before moving it to the slow cooker and adding hot broth to jump-start its cooking. Grated Parmesan and a couple more pats of butter added at the end gave us a rich-tasting dish with a creamy texture. Stirring frozen peas in at the end of cooking ensured that they stayed bright and fresh-tasting.

Before You Begin

You will need an oval slow cooker for this recipe.

Instructions

1. Microwave orzo, onion, garlic, 1 tablespoon butter, and ½ teaspoon salt in bowl, stirring occasionally, until orzo is lightly toasted and onion is softened, 5 to 7 minutes; transfer to slow cooker.

Microwave 2 cups broth and wine in bowl until steaming, about 5 minutes. Stir broth mixture into slow cooker, cover, and cook until orzo is al dente, 1 to 2 hours on high.

Sprinkle peas over orzo, cover, and let sit until heated through, about 5 minutes. Microwave remaining ½ cup broth in bowl until steaming, about 2 minutes. Stir broth, Parmesan, lemon zest, and remaining 2 tablespoons butter into orzo until mixture is creamy. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Serve.