Orzo Risotto with Pancetta and Peas

by

Octopus Publishing

POSTED July 12, 2018 (LAST UPDATED November 11, 2020)

Serves

4

Total Time

14mins

Calories

702

There is nothing better than a creamy, comforting bowl of risotto, but who has time to stand at the stove stirring for half an hour? This quick twist on a classic risotto gives you the comfort you crave in just...

recipe-image

    INGREDIENTS


  • Fresh garlic icon
    Fresh garlic

    1 teaspoon (about 3 g)peeled, minced

  • Pancetta icon
    Pancetta

    150 g (about 1 cup)diced

  • Fresh parsley icon
    Fresh parsley

    as neededchopped

  • Parmesan cheese icon
    Parmesan cheese

    75 g (about ½ cup)grated

  • Vegetable stock icon
    Vegetable stock

    900 ml (about 3 ¾ cups)

  • Orzo icon
    Orzo

    350 g (about 350)

  • Butter icon
    Butter

    15 g (about 1 tablespoon)

  • Frozen peas icon
    Frozen peas

    200 g (about 1 ¾ cups)

  • Parmesan cheese icon
    Parmesan cheese

    as neededgrated

  • Black pepper icon
    Black pepper

    as neededfreshly ground

    METHOD


  • 1. Add vegetable stock to a clean frying pan
  • 2. Boil - high heat
  • 3. Add orzo to the pasta and continue
  • 4. Add butter to a clean frying pan
  • 5. Melt - medium heat
  • 6. Add fresh garlic and pancetta to the frying pan
  • 7. Fry in frying pan until crispy
  • 8. Transfer meat to pasta
  • 9. Add frozen peas to the pasta
  • 10. Cook until al dente while stirring occasionally - 7 min, medium heat
  • 11. Season to taste
  • 12. Add fresh parsley and parmesan cheese to the pasta
  • 13. Stir
  • 14. Serve immediately
  • 15. Sprinkle with parmesan cheese
  • 16. Season with black pepper

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