Savor the simplicity of creamy, delicious Orzo Alfredo in this comforting side dish. Tender-crisp sweet peas are the perfect addition to rich, creamy Alfredo sauce enveloping perfectly cooked orzo.
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Quick and easy Orzo Alfredo is a perfect side dish for nights when you don't have a lot of time or don't want to heat up the oven, and it's a favorite with kids.
What you need to make Orzo Alfredo
- Orzo pasta. Any brand should be fine.
- Heavy whipping cream. If you are concerned about fat content, you could substitute some evaporated milk for the cream, but it will affect the results. You may need to thicken with cornstarch.
- Frozen sweet peas. You could substitute fresh shelled peas, but do not use canned peas, which are not firm enough.
- Butter. I use salted.
- Minced garlic. Freshly minced is best.
- Grated Parmesan cheese.
- Salt. I always use Redmond RealSalt.
- Freshly ground black pepper. I always use freshly ground pepper. Always.
- Freshly ground nutmeg. You can use dried ground nutmeg, but the freshly ground definitely makes a difference.
See recipe card for quantities.
How to make Orzo Alfredo
Cook orzo according to package directions.
Thaw and drain peas. If you are using fresh peas instead of frozen, cook them until they are tendercrisp.
Combine butter and heavy whipping cream in a large sauce pan. Heat, stirring occassionally, until butter has melted but do not boil.
Add Parmesan cheese, minced garlic, salt, black pepper, and nutmeg to heated cream and butter. Stir gently and cook over medium-low heat until cheese is melted.
Add cooked orzo and peas and mix gently.
Heat over medium-low heat until everything is warmed through. Serve garnished with Parmesan cheese and/or parsley if desired.
Make it your own
Orzo Alfredo is one of my favorite use-what-you-have recipes—you can mix it up with different pasta or vegetables, or add chicken for a heartier dish. Sauté a few finely diced red peppers to add, or switch to chopped steamed broccoli and a little sautéed onion for a completely different version. Here are some ways you can swap things up:
- Make it a main dish - Add a protein like cooked, chopped chicken breast for a deliciously easy main dish
- Spice it up - add crushed red pepper flakes or cayenne pepper for heat
- Add color and nutrients - Add fresh baby spinach, fresh steamed asparagus, sautéed chopped red peppers, or diced pimentos for extra color and nutrition
- Change the pasta - If you don't have orzo, use a different type of pasta for a completely different look and texture
- Make it mushroom - Mushrooms are a great addition to orzo and the flavor blends perfectly with Alfredo sauce—slice and sauté mushrooms and add with or instead of peas
Storage
Orzo Alfredo keeps in the refrigerator for up to 4 days in an airtight container. Alfredo sauce does not freeze well (cream separates during thawing).
FAQ
What is orzo made of?
Although orzo looks like grains of rice (and is sometimes called risi, Italian for rice, in Italy), orzo is a small pasta. Authentic orzo is made with just flour and water, but some recipes include salt, fat, and/or eggs. Check the product packaging for specific ingredients on individual brands of orzo.
Is orzo low carb?
Since it is made with wheat, orzo is not low in carbs.
What is a good gluten-free substitute for orzo?
For those who need to avoid wheat products, arborio rice is a good substitute that is similar in size and texture to orzo.
Recipe
Orzo Alfredo
Ingredients
Instructions
- Cook 16 ounces orzo pasta according to package directions.
- Thaw and drain 2-½ cups frozen peas.
- Mince 1 clove garlic.
- In a large saucepan, combine 2 cups heavy whipping cream and ¼ cup butter. Heat over medium heat until butter has melted and cream is warmed, but do not boil.
- Add thawed peas and cooked orzo, mixing gently.
- Heat over medium-low heat until everything is warmed through. Serve immediately.
Nutrition per serving
Adapted from A Whisk and A Prayer
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