Recipe: Orzo Risotto

In our house, when it comes to eating there are two things we love. Italian food and Nigella Lawson. The simplicity and sheer deliciousness of her recipes, keeps smiles on our faces and our stomachs full. When thinking about kicking off the recipes on this blog, I thought I'd start with a dish that is both easy and a firm favourite in our house. Pasta Risotto with Peas and Pancetta. Bonuses of this dish is that it's incredibly easy, as in a total novice could do it. It's fast, delicious and you only need one pot.
Now I know what you're thinking. What is Pasta Risotto? Traditionally risotto is made with a special type of rice and it can be tricky and a little time consuming if you don't know what you're doing. Using a small rice shaped pasta called Orzo is a great alternative to  traditional risotto as it gives your dish the same risotto like feel without all the extra work. For example with risotto you have to add the stock gradually whilst continually stirring, with orzo you can add water and leave the pasta to cook and soak up all the flavourful liquid. Now onto the recipe.

You will need:
2 Tbsp of a Garlic Infused Oil
150g Cubed Pancetta
150g Frozen Petits Pois
250g Orzo Pasta
625ml Boiling Water
1 Tbsp Soft Unsalted Butter
2 Tbsp Grated Parmesan
Salt & Pepper to taste

Directions:

Heat the oil in a heavy bottom pan, big enough to hold all the ingredients and boiling water. When the oil is hot add the pancetta and cook, Stirring until it starts to brown. Add the peas and stir the mixture together until the frozen look leaves the peas.

Add the pasta and stir it into the pancetta and peas mixture. 

Once the mixture has been combined, add in the boiling water. At this point you should also add salt. This should be done with a light hand as the pancetta is salty, as is the parmesan we will be adding later. Turn down the heat and let it simmer for 10 minutes, checking on it a couple of times and giving it a stir to stop it from sticking and to see if you need to add a little more water from the kettle.

You will know when it is ready as the pasta will be soft and starchy and the water absorbed. 

Beat the butter and parmesan into the pan, and season with salt and pepper to your liking. 

Serve immediately in warm bowls. 

This is a great easy and filling dish. The recipe states this amount will serve two hungry adults or four small children, however I find this is enough to serve four adults for a light lunch or as a side at an evening meal.

I hope you enjoyed the first recipe on the blog. Let me know if you give it a try and be sure to tag me in any Instagram pictures of your attempt.

Recipe adapted from Nigellissima 

S.x