Orzotto with green peas

Ingredients:

• 1.5 cups orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 1/4 cup dry white wine (or chicken broth)
• 3 cups lightly salted chicken broth
• 0.5 cup frozen green peas, defrosted
• 1/3 cup grated Parmesan cheese + extra for topping
• 2 tablespoons thinly sliced ​​fresh basil
• 1/4 cup heavy cream
• 1 tsp grated lemon zest + juice of 1 lemon

Preparation:

1. Heat the olive oil in a medium heavy-bottomed saucepan over medium-high heat. Add the onion and cook until fragrant and translucent, about 2 minutes. Add the orzo pasta and cook, stirring occasionally, for 2 minutes. Pour in the wine (or broth) and cook until completely absorbed, about 1 minute.
2. Gradually add 3 cups of chicken broth, stirring frequently. Bring to a boil, then reduce heat and cover. Simmer until the liquid is almost absorbed and the pasta is tender, 8-10 minutes. Remove from heat.
3. Add green peas, Parmesan, basil, heavy cream, lemon zest and juice. Season with salt and pepper to taste. Sprinkle each serving with Parmesan.