Pasta Risotto with Peas and Pancetta

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by: This Little Piggy Loves Food






I very rarely have complete cooking disasters but I did have one on Mother's Day - I tried to cook a Greek style slow cooked roast lamb. It was meant to be in the oven for 4 hours but was burnt to a crisp within 60 minutes!!! Consequently I now have lots of leftover orzo pasta to use up so I have been searching the Internet for recipes. Here is a Nigella one I found - there is enough here for 2 very large portions or three medium size ones and the recipe took around 20 minutes.




ingredients

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serves: 2-3

2 tbsp 30ml / of garlic oil (I didn't have garlic oil so I used olive oil and a couple of sliced cloves of garlic)

150g pancetta cubes

150g frozen petits pois

250g orzo pasta

625ml boiling water (you made need more)

1 tbsp of soft unsalted butter

50g grated Parmesan

Nutrition Facts
Pasta Risotto with Peas and Pancetta

Servings Per Recipe: 2

Amount per Serving

Calories: 911

  • Total Fat: 38 g
  •     Saturated Fat: 11.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 37.4 mg
  • Sodium: 1490.7 mg
  • Total Carbs: 118.5 g
  •     Dietary Fiber: 19.7 g
  •     Sugars: 4.6 g
  • Protein: 31.6 g
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preparation

1.  Heat the oil in a heavy based pan over a medium heat - the pan needs to be big enough to fit all the ingredients in later. Add the pancetta and stir regularly until it becomes crisp and bronzed. I cooked it for 4 minutes and then added a couple of sliced cloves of garlic for a two more minutes.

2.  Add the frozen peas and stir for a minute until the frozen look leaves them. Then add the pasta and mix together.

3.  Pour in the boiling water, I originally put in 625ml which is around 2 1/2 cups. Turn down the heat and leave to simmer for ten minutes stirring regularly to stop it sticking to the bottom. Mine did stick so I added some more water after about 5 minutes.

4.  When it is ready the water should be absorbed, then mix in the butter and Parmesan and season to taste. Even though the pancetta is salty, I still needed some extra salt. Serve immediately with a further sprinkling of cheese.

5.  I have never cooked with orzo pasta before but I have to say this worked really well - it is just like risotto but a lot quicker and easier as you aren't constantly stirring and adding stock. Arabella enjoyed it, it is very child friendly to be honest and I would happily cook this for a playdate rather than the usual pesto pasta. I am already looking forward to my leftovers for lunch tomorrow!

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