Birds Eye® Orzo "Risotto" With Peas

1. 1

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

2. 2

   Add orzo and cook, stirring, for 1 minute. Add wine and cook, stirring, until wine evaporates, about 1 minute.

3. 3

   Add chicken broth; bring to a boil, reduce heat to MEDIUM and cook, stirring frequently, until the orzo absorbs the broth, about 20 to 25 minutes.

4. 4

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

5. 5

   Season with salt and pepper, if desired.

6. 6

   Serving Suggestion: Delicious served with rotisserie chicken and Birds Eye(R) Italian Blend.

No nutritional information available.

No additional tips available.