Cook orzo following package directions. Drain.
Heat 1 tablespoon butter and the olive oil in large skillet over medium heat. Add onion, garlic and ginger; saute until onion is softened, about 10 minutes. Stir in peas, salt, pepper and broth. Bring to a boil over high heat. Stir in cooked orzo; reduce heat to medium-low and heat through, about 3 minutes.
Stir in remaining 1 tablespoon butter, the lemon juice and chopped fresh mint, and serve. Makes 4 servings.