This easy, creamy orzo with bacon and peas is the kind of budget-friendly dinner that I created trying to use up what we had in the house but has ended up being a family favorite. With just five key ingredients, it’s creamy like risotto, but way easier and more fool-proof.
I usually serve it with a green salad, like this Italian salad, and dinner’s done. If you love this orzo recipe, try Creamy Chicken Orzo next!
5 Key Ingredients
- Orzo: Even though it looks like rice, orzo is actually a type of pasta! Think of this dish a sort of a cheater risotto.
- Bacon: Bacon fat makes this recipe extra rich, creamy and yummy. It’s OK to skip it, though, if you want to make a vegetarian version.
- Parmesan: Freshly grated Parmesan cheese is best. Pre-shredded won’t melt very well.
- Frozen peas: You don’t even have to defrost them! They go right into the orzo.
- Broth: Homemade chicken broth or store bought broth work well.
How To Make
See the full recipe card below for detailed instructions.
- Warm the broth.
- Fry the bacon until it’s crispy, leave the rendered fat in the pan.
- Toast the dry orzo in the bacon fat until golden brown.
- Stir in the broth.
- Simmer the orzo for about 10 minutes
- Add the crispy bacon, Parmesan, and peas.
- Serve!
How To Store
This recipe doesn’t freeze very well. But it is delicious leftover! Leftovers will keep in the fridge in an airtight container for up to 4 days. To reheat the creamy orzo, warm it over low or medium-low heat in a skillet with a little extra broth to thin it, as needed.
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