Ingredients
- 1-2 tablespoons extra virgin olive oil
- 6-8 green onions, white part only, chopped (about 1/2 cup)
- 3 garlic cloves, minced
- 80 g prosciutto di Parma (6 slices), coarsely chopped
- 2 cups dried orzo pasta (450 g)
- 1/2 cup dry white wine (125 ml)
- 2 1/2 cups chicken broth (625 ml)
- 1 cup frozen peas thawed (120 g)
- 1/4 cup finely grated parmesan or more, if desired (25 g)
- 1 tablespoon unsalted butter
- sea salt and freshly ground pepper to taste
- handful pine nuts, lightly toasted
Instructions
- In a large saucepan, heat oil over medium-high heat. Add onion and garlic and cook until soft, about 3 minutes. Add prosciutto and cook for an additional 3 minutes.
- Add orzo and cook, stirring, for 1 minute. Add wine and cook, stirring, until wine evaporates, about 1 minute.
- Add chicken broth, bring to a boil, reduce heat to medium-low and cook, stirring frequently, until the orzo absorbs the broth, about 20 minutes.
- Add peas, cheese, and butter; reduce heat to low and cook until cheese melts, about 3 minutes. Season with salt and pepper, to taste.
- Serve immediately into four bowls, garnish with roasted pine nuts and enjoy!