1 tablespoon extra-virgin olive oil
½ cup finely chopped shallot
2 cloves garlic, minced
Zest of 1 medium lemon
¾ teaspoon dried tarragon
3 ¼ cups low-sodium vegetable or chicken broth
¼ cup heavy cream
¼ teaspoon salt
¼ teaspoon ground pepper
8 ounces whole-wheat orzo
1 cup frozen peas, thawed
2 ounces cream cheese, cut into small pieces and at room temperature
1 tablespoon lemon juice, plus more if desired
Grated Parmesan cheese (Optional)
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened and beginning to brown, about 3 minutes. Add garlic, lemon zest and tarragon; cook, stirring, until fragrant, about 30 seconds. Increase heat to high and stir in broth, cream, salt and pepper. Bring to a boil and add orzo. Adjust heat to maintain a lively simmer. Cook, stirring frequently, until the orzo is tender and the liquid has mostly evaporated, 10 to 12 minutes. Remove from heat and stir in peas, cream cheese and lemon juice. Cover and let stand for 5 minutes before serving. Serve with Parmesan, if desired.
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