Toasted Orzo With Peas and Parmesan

• unsalted butter↗2 tablespoons
• onion, finely chopped↗1 cup
• salt↗3⁄4 teaspoon
• garlic cloves, minced (2 teaspoons)↗2
• uncooked orzo pasta↗1 lb
• low sodium chicken broth (or vegetable)↗3 1⁄2 cups
• dry vermouth or 3/4 cup dry white wine↗3⁄4 cup
• frozen peas↗1 3⁄4 cups
• parmesan cheese, grated↗1 cup
• ground nutmeg↗

  to taste

• ground black pepper↗

  to taste

Step-by-step instructions

1. 1

   Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.

2. 2

   Add garlic and cook until fragrant, about 30 seconds.

3. 3

   Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.

4. 4

   Turn off heat and add vermouth and chicken broth.

5. 5

   Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.

6. 6

   Gently stir in peas, cheese, nutmeg, and pepper to taste.

7. 7

   Remove from heat and let it stand until peas are heated through, about 2 minutes.