Orzo Risotto with Pancetta & Peas

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    14mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    694
based on 2 ratings

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 10 minutes. Serve with warm garlic bread for a really indulgent treat.

recipe updated Jun 8, 2018

Ingredients

  • Vegetable stock icon
    Vegetable stock
    900ml
  • Orzo icon
    Orzo
    350g
  • Butter icon
    Butter
    15g
  • Fresh garlic icon
    Fresh garlic
    3g
  • Pancetta icon
    Pancetta
    150g
  • Frozen peas icon
    Frozen peas
    200g
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    75g
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Frying pan
  • kCook icon Frying pan

Step preview

  1. Prep and set aside fresh garlic: peeled & minced
  2. Prep and set aside pancetta: diced
  3. Prep and set aside fresh parsley: chopped
  4. Prep and set aside parmesan cheese: grated
  5. Get a clean frying pan
  6. Add vegetable stock
  7. Boil - high heat
  8. Add orzo and continue
  9. Get a clean frying pan
  10. Add butter
  11. Melt - medium heat
  12. Add prepared fresh garlic
  13. Add prepared pancetta
  14. Fry in frying pan until crispy
  15. Transfer meat to pasta
  16. Add frozen peas
  17. Cook until al dente while stirring occasionally - 7 min, medium heat
  18. Season to taste
  19. Add prepared fresh parsley
  20. Add prepared parmesan cheese
  21. Stir
  22. Serve immediately
  23. Sprinkle with grated parmesan cheese
  24. Season with freshly ground black pepper
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