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Orzotto Alfredo with Sweet Peas

Orzotto Alfredo with Sweet Peas

By Rose HattabaughMarch 27, 2025

  • Makes
    6 servings
  • Cook Time
    35 minutes
  • Rating

This is the delicious marriage of orzo pasta and fettuccine Alfredo. We cook the orzo 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. Widely available De Cecco works well, as does DeLallo.

Ingredients
  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    medium shallot, minced

  • Kosher salt and ground black pepper

  • 8

    ounces (1¼ cups) orzo

  • ¼

    cup dry white wine or dry vermouth

  • 2

    ounces Parmesan cheese, finely grated (1 cup), divided

  • 1

    cup frozen peas, thawed

  • 1

    tablespoon grated lemon zest

  • ½

    cup finely chopped fresh flat-leaf parsley

Step 1

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.

Step 2

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.

Step 3

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.