In a heavy-bottomed medium saucepan
, heat the olive oil over medium-high heat. Add the onion
and saute until fragrant and translucent. Add the orzo
and toast for 2 minutes, stirring occasionally. Add the wine
and cook until absorbed.
Gradually add the chicken stock
, stirring frequently. Bring to a simmer
, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
Stir in peas, Parmesan, fresh basil, lemon zest
, heavy cream, and lemon juice
. Season the orzo with salt and pepper, to taste, and serve.