Pea and Pancetta Pasta Risotto
Pea and Pancetta Pasta Risotto

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pea and pancetta pasta risotto. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Pea and Pancetta Pasta Risotto is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Pea and Pancetta Pasta Risotto is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pea and pancetta pasta risotto using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pea and Pancetta Pasta Risotto:
  1. Prepare Olive oil
  2. Prepare 1 onion, peeled and chopped
  3. Make ready 1 packet pancetta lardons (about 75g)
  4. Prepare Dried sage (or rosemary, thyme or a mixture of all of them)
  5. Make ready 1 clove garlic (if you want)
  6. Prepare 1 splash dry white wine or dry vermouth (optional)
  7. Get 1 cup orzo pasta, about 200g
  8. Take 1 cup frozen peas
  9. Make ready Couple of handfuls of grated Parmesan
  10. Take 1 knob butter and a squirt of lemon juice, to serve
Instructions to make Pea and Pancetta Pasta Risotto:
  1. I usually use a cast iron frying pan for this but it works fine in a heavy-based pan too. Heat a splash of olive oil and saute the chopped onion and pancetta until soft and slightly browning.
  2. Add the dried herbs, garlic, white and black pepper and stir to release the aromas.
  3. Add a splash of dry vermouth, or dry white wine (although you don't have to, I don't think Nigella does), and stir so any sticky bits at the bottom of the pan are released.
  4. Add the orzo pasta and stir to coat in the oil, then add 2 and a half cups (the same cup you measured the pasta in) of cold water, and a splash of chicken stock. You can also use vegetable stock, or just water.
  5. Let the risotto bubble gently, stir from time to time to prevent it sticking on the bottom. When the stock/water is nearly all absorbed, add the peas, and a little more water if needed, until the pasta is tender, about 8 to 10 minutes in total.
  6. Grate some Parmesan cheese - up to you how much, I used a couple of handfuls, stir through the pasta together with a squeeze of lemon juice and a knob of butter if you wish (I forgot). Check the seasoning and serve with a green salad. So speedy!

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