1. Prep the Ingredients:

1. Take the Parmesan cheese out of the refrigerator and shred/grate it. Keep it at room temperature.
2. Preheat the oven to 350°F (175°C).
3. Line a baking sheet with parchment paper, place the torn prosciutto on it, and bake for 8-10 minutes until crispy.

2. Cook the Aromatics:

4. Heat 2 tbsp of butter over medium heat in a high-sided pan.
5. Add the chopped onion with a sprinkle of salt and cook for 4 minutes, stirring occasionally.
6. Stir in the garlic and cook for another 2 minutes.

3. Toast the Orzo:

7. Add the orzo, Italian seasoning, and 1 tbsp of butter.
8. Cook over medium heat, stirring constantly, for 3 minutes until the orzo is golden brown.

4. Simmer & Cook:

9. Pour in 2 cups of chicken stock, bring to a boil, then reduce to a simmer.
10. Stir in the green peas and cook for 10 minutes, stirring frequently to prevent sticking.
11. If needed, add ¼ cup more stock or water towards the end if the orzo absorbs the liquid too quickly.

5. Finish with Cream & Cheese:

12. Once the orzo is tender, stir in the heavy cream and mix well.
13. Remove from heat and sprinkle the Parmesan cheese evenly over the dish.
14. Stir until the cheese melts completely. Season with salt and black pepper to taste.

6. Garnish & Serve:

15. Top with crispy prosciutto and serve immediately.

Storage & Tips:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or cream to maintain creaminess.
• For extra richness, add a drizzle of truffle oil before serving.