Ingredients:
2 tablespoons unsalted butter
1 cup onions, finely chopped
3/4 teaspoon salt
2 garlic cloves, minced ( 2 teaspoons)
1 lb uncooked orzo pasta
3 1/2 cups low sodium chicken broth ( or vegetable)
3/4 cup dry vermouth or 3/4 cup dry white wine
1 3/4 cups frozen peas
1 cup parmesan cheese, grated
ground nutmeg, to taste
ground black pepper, to taste
Directions:
Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
Turn off heat and add vermouth and chicken broth.
Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
Gently stir in peas, cheese, nutmeg, and pepper to taste.
Remove from heat and let it stand until peas are heated through, about 2 minutes.
Servings: 8
Time preparation: 10 min.
Time total: 29 min.