Birds Eye® Orzo Risotto With Peas

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1 teaspoon minced garlic
• 1 1/2 cups dry orzo pasta
• 1/4 cup dry white wine, optional
• 4 cups low sodium chicken broth
• 1 cup Birds Eye(R) Baby Sweet Peas, thawed
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter

1. Heat olive oil in a 2-quart nonstick saucepan over MEDIUM-HIGH heat. Add onion and garlic and cook until soft, about 3 minutes.
2. Add orzo and cook, stirring, for 1 minute. Add wine and cook, stirring, until wine evaporates, about 1 minute.
3. Add chicken broth; bring to a boil, reduce heat to MEDIUM and cook, stirring frequently, until the orzo absorbs the broth, about 20 to 25 minutes.
4. Add peas, cheese and butter; reduce heat to LOW and cook until cheese melts, about 3 minutes.
5. Season with salt and pepper, if desired.
6. Serving Suggestion: Delicious served with rotisserie chicken and Birds Eye(R) Italian Blend.

olive oil, yellow onion, garlic, orzo pasta, white wine, chicken broth, sweet peas, parmesan cheese, butter

Taken from www.myrecipes.com/recipe/orzo-risotto-with-peas (may not work)