Slow-Cooker Creamy Orzo with Parmesan and Peas
By Ashley MoorePublished on October 16, 2019
Time
1 to 2 hours on high
Yield
Serves 4 to 6
Slow cooker size
4 to 7 quarts
Ingredients
1 cup orzo 1 onion, chopped fine6 garlic cloves, minced3 tablespoons unsalted butter Salt and pepper 2 ½ cups vegetable or chicken broth, plus extra as needed¼ cup dry white wine 1 cup frozen peas, thawed2 ounces Parmesan cheese, grated (1 cup)1 ½ teaspoons grated lemon zest
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.
Time
1 to 2 hours on highYield
Serves 4 to 6Slow cooker size
4 to 7 quartsIngredients
1 cup orzo
1 onion, chopped fine
6 garlic cloves, minced
3 tablespoons unsalted butter
Salt and pepper
2 ½ cups vegetable or chicken broth, plus extra as needed
¼ cup dry white wine
1 cup frozen peas, thawed
2 ounces Parmesan cheese, grated (1 cup)
1 ½ teaspoons grated lemon zest
Ingredients
1 cup orzo
1 onion, chopped fine
6 garlic cloves, minced
3 tablespoons unsalted butter
Salt and pepper
2 ½ cups vegetable or chicken broth, plus extra as needed
¼ cup dry white wine
1 cup frozen peas, thawed
2 ounces Parmesan cheese, grated (1 cup)
1 ½ teaspoons grated lemon zest
Ingredients
1 cup orzo
1 onion, chopped fine
6 garlic cloves, minced
3 tablespoons unsalted butter
Salt and pepper
2 ½ cups vegetable or chicken broth, plus extra as needed
¼ cup dry white wine
1 cup frozen peas, thawed
2 ounces Parmesan cheese, grated (1 cup)
1 ½ 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments