Pea and Pancetta Pasta Risotto
Pea and Pancetta Pasta Risotto

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

Pea and Pancetta Pasta Risotto is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Pea and Pancetta Pasta Risotto is something which I’ve loved my entire life.

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

The ingredients needed to make Pea and Pancetta Pasta Risotto:
  1. Take Olive oil
  2. Prepare 1 onion, peeled and chopped
  3. Take 1 packet pancetta lardons (about 75g)
  4. Take Dried sage (or rosemary, thyme or a mixture of all of them)
  5. Make ready 1 clove garlic (if you want)
  6. Make ready 1 splash dry white wine or dry vermouth (optional)
  7. Make ready 1 cup orzo pasta, about 200g
  8. Get 1 cup frozen peas
  9. Make ready Couple of handfuls of grated Parmesan
  10. Make ready 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!

So that’s going to wrap it up for this special food pea and pancetta pasta risotto recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!