Heat olive oil in skillet for about 30 seconds, then add torn prosciutto.
Cook prosciutto until brown and crispy, then carefully remove to a paper towel-lined plate, leaving drippings in the pan.
Add shallot, thyme, garlic, salt and pepper to the pan with the drippings, stir to coat, and allow to cook until onion is translucent, about 3 minutes.
Add orzo and stir to combine, then cook until lightly toasted, about 2 minutes.
Carefully pour in white wine, scraping up any bits from the bottom of the pan with a wooden spoon or spatula.
Add chicken broth and bring to a boil.
Reduce heat to a simmer, place lid on pot and cook for about 10 minutes or until most of the liquid is absorbed.
Remove lid, raise heat a bit and stir until all liquid is absorbed.
Fold in peas, Earth Balance and Oatly.
Add squeeze of lemon juice, garnish with basil and prosciutto and serve.
