- 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 mins 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 mins until the liquid is almost absorbed and orzo is tender. Remove from the heat.
- Stir in peas Parmesan fresh basil lemon zest double cream and lemon juice. Season the orzo with salt and pepper to taste and serve.