Orzo Risotto with Pancetta & Peas

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    14mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    668
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 Oct 8, 2019

Ingredients

  • Fresh garlic icon
    Fresh garlic
    1 tsp (about 1)
  • Pancetta icon
    Pancetta
    1 cup (about 150g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    ½ cup (about 75g)
  • Vegetable stock icon
    Vegetable stock
    900ml (3¾ cups)
  • Orzo icon
    Orzo
    350g (about 4 cups)
  • Butter icon
    Butter
    1 tbsp (about 15g)
  • Frozen peas icon
    Frozen peas
    1¾ cups (about 200g)
  • 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. 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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