2 tablespoons extra-virgin olive oil
1 cup diced onion
1 1/2 cups orzo or pearl barley
1/2 cup dry white wine
3 cups chicken stock or low-sodium broth
1/2 cup frozen petite green peas
1/3 cup grated Parmesan cheese
2 tablespoons chiffonade fresh basil
1 teaspoon lemon zest
1/4 cup heavy cream
Juice of 1 lemon
Salt and freshly ground black pepper
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