A delightful and creamy orzo dish featuring fresh spring vegetables, perfect for a quick and satisfying meal.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the diced onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the orzo and cook for 2 minutes to toast slightly.
Toasting the orzo enhances its nutty flavor.
Add the carrots, peas, and broth. Bring to a boil, then reduce heat and simmer until the orzo is tender.
Stir occasionally to prevent sticking.
Remove from heat and stir in the Parmesan. Cover and let rest for 5 minutes.
Letting it rest allows the flavors to meld together.
Sprinkle with parsley and season with salt and pepper before serving.
Serve immediately for the best texture and flavor.
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