1. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
2. Add the orzo pasta to the saucepan and cook, stirring frequently, for 2-3 minutes until it begins to toast lightly.
3. Pour in the chicken or vegetable broth and bring to a simmer. Cook the orzo according to package instructions, stirring occasionally, until tender and the liquid is mostly absorbed, about 8-10 minutes.
4. Stir in the green peas and cook for an additional 2-3 minutes until they are heated through.
5. Reduce the heat to low and mix in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese has melted and the sauce has thickened, creating a creamy consistency.
6. Season with salt and pepper to taste. Remove from heat and let the orzo sit for a couple of minutes to allow the flavors to meld together.
7. Serve warm, garnished with freshly chopped parsley if desired.
Variations & Tips
Feel free to customize this recipe to suit your preferences. For a protein boost, add cooked chicken, shrimp, or crispy bacon bits. Vegetarians can enjoy this dish by substituting vegetable broth and possibly adding other vegetables like mushrooms or spinach. If you prefer a bit of heat, a pinch of red pepper flakes stirred into the garlic sauté will do the trick. Finally, for a healthier twist, try using whole wheat orzo or incorporating Greek yogurt instead of heavy cream for a lighter but still creamy texture.
