Orzo with Peas and Parmesan

1/2 brown onion, peeled and diced
3 cloves garlic, crushed
50g unsalted butter or 3 tbs olive oil or a combination of the both
1 tsp kosher salt
1 medium lemon, grated and juiced
3/4 cup parmesan cheese, grated using a microplane grater
320g orzo or risoni pasta
950ml chicken stock
3/4 cup frozen peas
2 tbs fresh parsley leaves, washed and chopped

Melt the butter in a large saucepan or dutch oven over medium heat until shimmering.

Add the onion and 1/4 tsp kosher salt and cook, stirring regularly and reducing the heat as needed to the onions don’t burn, until very soft and light golden brown, about 10 minutes. Cooking the onions just right is very important, you don’t want them to be undercooked or crispy brown or burnt either.

Meanwhile, grate the lemon, using a microplane if possible.

Add the garlic and orzo (risoni) to the saucepan with the onion and garlic. Cook until it is fragrant and toasty-smelling, about 2 minutes.

Add the chicken stock and the remaining 3/4 tsp kosher salt.

Scrape the bottom of the pan to dislodge any browned bits using a wooden spoon.

Bring to the boil over medium-high heat.

Reduce the heat to a simmer and cook uncovered, stirring frequently to prevent the orzo from sticking. Cook until the orzo is tender and almost all of the liquid has been absorbed, 10-12 minutes. If the orzo has absorbed all of the liquid before it is tender, add more water, 2 tbs at a time as needed.

Remove from the heat and add the frozen peas and parmesan and stir until the peas are just heated and the cheese is melted, about 1 minute.

Stir in the lemon zest and 2 tsp of the lemon juice. Taste and season with more lemon juice and kosher salt as needed.

Serve with parsley and more parmesan cheese if needed.

Try 4 cups baby spinach in place of the peas.

When reheating, add a splash of water to the saucepan you are using to reheat the orzo to loosen the mixture.