Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 1 1/2 cups orzo or pearl barley
• 1/4 cup dry white wine (or chicken stock)
• 3 cups chicken stock or low-sodium broth
• 1/2 cup frozen petite green peas, thawed
• 1/3 cup grated parmesan cheese, plus more for topping
• 2 tablespoons thinly sliced fresh basil
• 1/4 cup heavy cream
• 1 teaspoon grated lemon zest, plus the juice of 1 lemon
• Salt and freshly ground pepper

Instructions

1. Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
2. Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
3. Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.
4. Photograph by Ryan Dausch