4 ounces bacon (about 4 strips), cut into 1/4-inch pieces
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 pound orzo
3 1/2 cups low-sodium chicken broth
3/4 cup dry vermouth or dry white wine
1 sprig fresh rosemary
10 ounces frozen peas (about 1 3/4 cups)
2 ounces grated Parmesan cheese (about 1 cup)
pinch ground nutmeg
Ground black pepper
Fry bacon in 12-inch nonstick skillet over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside. Add onion and 1/2-teaspoon salt to fat in skillet and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add vermouth, chicken broth, and rosemary. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. With rubber spatula, stir in peas, Parmesan, nutmeg, pepper to taste, and bacon. Let stand off heat until peas are heated through, about 2 minutes; discard rosemary, adjust seasoning with salt and serve.
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