This Milk Street recipe is the delicious marriage of orzo pasta and fettuccine Alfredo. The orzo is cooked like rice, as if making risotto, so the starches create a creamy, silky sauce. Butter and Parmesan join the mix as a nod to Alfredo, and sweet peas add color and sweetness.
For the lushest texture, use a good-quality bronze-cut pasta; it will release more starch during cooking. At the supermarket, look for orzo with a rough, floury appearance. According to Milk Street, Widely available De Cecco works well, as does DeLallo.
It made a great side dish for another Milk Street recipe: Chicken with Artichokes and White Wine. They both shared some of the same ingredients.
Orzotto Alfredo with Sweet Peas
Ingredients
- 4 Tbsp. salted butter, cut into 1-Tbsp. pieces, divided
- 1 medium shallot, minced
- Kosher salt and ground black pepper
- 8 oz. (1¼ cups) orzo
- 1/4 cup dry white wine or dry vermouth
- 2 z. Parmesan cheese, finely grated (1 cup), divided
- 1 cup frozen peas, thawed
- 1 Tbsp. grated lemon zest
- 1/2 cup finely chopped fresh flat-leaf parsley
Directions
- In a large saucepan over medium, melt 3 tablespoons butter. Add the shallot and ½ teaspoon salt; cook, stirring, until softened and translucent, 1 to 2 minutes. Add the orzo and cook, stirring, until beginning to brown, 2 to 3 minutes. Add the wine and cook, stirring, until absorbed, about 1 minute.
- Stir in 2½ cups water, ½ cup Parmesan and ½ teaspoon each salt and pepper. Simmer over medium-high and cook, uncovered and stirring, until al dente, 12 to 16 minutes; add water, 1 to 2 tablespoons at a time, if the mixture is dry.
- Stir in another ½ cup water, followed by the remaining ½ cup Parmesan, the peas, lemon zest, parsley and remaining 1 tablespoon butter. Stir until the butter is melted and the peas are warmed through, 1 to 2 minutes. Off heat, taste and season with salt and pepper.
Recipe by Rose Hattabaugh for Milk Street
Accounting for Taste 
Sounds wonderful!
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