Why Make This Recipe
Creamy Orzo with Green Peas & Crispy Prosciutto is a deliciously comforting dish that brings warmth to your table. It’s easy to make, perfect for a weeknight dinner, and sure to impress family and friends. The combination of creamy orzo, sweet green peas, and salty crispy prosciutto creates a lovely balance of flavors and textures that everyone will enjoy. Plus, with simple ingredients, you can whip this up in no time!
How to Make Creamy Orzo with Green Peas & Crispy Prosciutto
Ingredients
- 1 cup orzo pasta
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 1/4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 cup green peas (frozen & thawed or fresh)
- 1/3 cup grated Parmesan cheese
- Salt & black pepper to taste
- 4 slices prosciutto
- Fresh thyme or red pepper flakes (optional garnish)
Directions
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Crisp Prosciutto: Preheat oven to 375°F (190°C). Lay prosciutto on a parchment-lined sheet and bake for 8–10 minutes until crisp. Let cool, then break into shards.
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Cook Orzo: In a skillet, melt butter and sauté garlic until fragrant. Stir in orzo and toast for 1–2 minutes.
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Simmer: Pour in broth and bring to a simmer. Cook, stirring often, until orzo is al dente and most liquid is absorbed (about 8–10 minutes).
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Make it Creamy: Add cream, peas, Parmesan cheese, salt, and pepper. Cook for an additional 2–3 minutes until creamy and heated through.
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Serve: Spoon into bowls, top with crispy prosciutto, and garnish with thyme or red pepper flakes if desired.
How to Serve Creamy Orzo with Green Peas & Crispy Prosciutto
Serve this dish warm in individual bowls. It’s great as a main course or a side dish. You can add extra Parmesan cheese on top for cheese lovers. A light salad on the side adds a refreshing touch.
How to Store Creamy Orzo with Green Peas & Crispy Prosciutto
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to bring back its creamy texture. Avoid freezing, as orzo may become mushy upon thawing.
Tips to Make Creamy Orzo with Green Peas & Crispy Prosciutto
- Make sure to stir the orzo regularly while cooking to prevent it from sticking.
- Adjust the cream and cheese to your taste for a richer flavor.
- Use fresh peas when in season for a more vibrant taste and color.
- If you like a little heat, sprinkle red pepper flakes on top before serving.
Variation
You can add grilled chicken or shrimp for extra protein. Swap out prosciutto for pancetta or bacon for a different flavor. If you want to make this dish vegetarian, simply omit the prosciutto.
FAQs
1. Can I use whole wheat orzo?
Yes, whole wheat orzo works well and adds more fiber!
2. What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a plant-based cream for a lighter option.
3. How can I make this dish ahead of time?
You can prepare the orzo and sauce ahead of time and store them separately. Combine and reheat just before serving!
Creamy Orzo with Green Peas & Crispy Prosciutto
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 1/4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 cup green peas (frozen & thawed or fresh)
- 1/3 cup grated Parmesan cheese
- Salt & black pepper to taste
- 4 slices prosciutto
- Fresh thyme or red pepper flakes (optional garnish)
Instructions
Preparation of Prosciutto
- Preheat oven to 375°F (190°C). Lay prosciutto on a parchment-lined sheet and bake for 8–10 minutes until crisp. Let cool, then break into shards.
Cooking Orzo
- In a skillet, melt butter and sauté garlic until fragrant. Stir in orzo and toast for 1–2 minutes.
- Pour in broth and bring to a simmer. Cook, stirring often, until orzo is al dente and most liquid is absorbed (about 8–10 minutes).
Making it Creamy
- Add cream, peas, Parmesan cheese, salt, and pepper. Cook for an additional 2–3 minutes until creamy and heated through.
Serving
- Spoon into bowls, top with crispy prosciutto, and garnish with thyme or red pepper flakes if desired.