Add olive oil and 2 tablespoon butter to a heavy bottomed pan (I’m using a braiser) over medium heat. Once hot, add onion and a pinch of salt and cook for 4-5 minutes.

Add garlic, shredded carrots, celery, frozen peas, thyme, and another pinch of salt and cook down for another few minutes or until the garlic is starting to get tender and fragrant and the veggies are warmed through.

Add uncooked orzo and the stock and stir. Once simmering, put the lid on and let cook for about 6 minutes.

Remove lid and add chicken and milk and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente.

If it’s still looking a little watery, simply leave the lid off and cook for a few more minutes to evaporate the remaining liquid.

Stir in your parmigiano and remaining butter and finish with salt and pepper to taste. Enjoy!