Orzo Risotto with Peas

This creamy recipe is a crowd pleaser that comes together quickly, plus it’s packed with pea-licious protein! This recipe comes to us from our friends at Birds Eye.

Cooking Tip of the Week: Risotto is a dish made with rice that requires spending a long time at the stove until all the rice is cooked. Because this recipe uses pasta instead of rice, it’s much faster!

Food for Thought: Out of all the peas grown on farms, only one out of every 20 peas is sold as fresh produce! Many of the rest are frozen. Frozen peas are a convenient option because they are just as healthy as fresh peas and research shows that freezing does not affect their color, texture, flavor or nutrition. Plus, a bag of frozen peas makes a great ice pack for the next time you bump your head!

Family Dinner Conversation Starter: Name a time when you had to be patient. Are you good at being patient? Why or why not?

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1 teaspoon minced garlic
• 1-1/2 cups dry orzo pasta
• 4 cups low sodium vegetable broth
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter

Directions:

Adult: Heat olive oil in a 2-quart nonstick saucepan over medium-high heat. Add onion and garlic and cook until soft, about 3 minutes.

Together: Add orzo and cook, stirring, for 1 minute.

Adult: Add vegetable broth; bring to a boil, reduce heat to medium and cook, stirring frequently, until the orzo absorbs the broth, about 20 to 25 minutes.

Together: Add peas, cheese and butter; reduce heat to low and cook until cheese melts, about 3 minutes.

Kid: Season with salt and pepper.