INGREDIENTS
1 tbsp
extra virgin olive oil
1
celery stalk, chopped
1
medium carrot, peeled and chopped
2
shallots, minced
3
fresh thyme sprigs
3/4 tsp
kosher salt
1
piece Parmesan rind (about 2 inches)
4 cups
low-sodium chicken broth
1 cup
water
1 1/4 cups
orzo pasta*
1 cup
frozen peas
freshly grated Parmesan cheese, for serving
freshly grated lemon zest, for serving