Toasted Orzo With Peas And Parmesan

1. Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion and 3⁄4 teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add broth and wine. Bring to boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
2. Stir in peas, Parmesan, nutmeg, and pepper to taste. Off heat, let stand until peas are heated through, about 2 minutes. Season with salt to taste and serve.

TOASTED ORZO WITH BACON, ROSEMARY, AND PEAS
Cook 4 slices bacon, cut into 1⁄4-inch pieces, in 12-inch nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Substitute bacon fat for butter and reduce salt to 1⁄2 teaspoon. Add 1 rosemary sprig to pan with broth and wine. Stir reserved bacon in with Parmesan and nutmeg and discard rosemary.

TOASTED ORZO WITH FENNEL, ORANGE, AND OLIVES
Add 1 small fennel bulb, stalks discarded, halved, cored, and cut into 1⁄4-inch dice, 3⁄4 teaspoon fennel seeds, and pinch red pepper flakes along with onion. Add 1 teaspoon grated orange zest along with garlic and substitute 1⁄2 cup coarsely chopped olives for peas.