Pea and Pancetta Pasta Risotto
Pea and Pancetta Pasta Risotto

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pea and pancetta pasta risotto. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pea and Pancetta Pasta Risotto is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Pea and Pancetta Pasta Risotto is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have 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. Get Olive oil
  2. Make ready 1 onion, peeled and chopped
  3. Make ready 1 packet pancetta lardons (about 75g)
  4. Get Dried sage (or rosemary, thyme or a mixture of all of them)
  5. Prepare 1 clove garlic (if you want)
  6. Prepare 1 splash dry white wine or dry vermouth (optional)
  7. Prepare 1 cup orzo pasta, about 200g
  8. Prepare 1 cup frozen peas
  9. Make ready Couple of handfuls of grated Parmesan
  10. Get 1 knob butter and a squirt of lemon juice, to serve
Steps 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 is going to wrap it up with this special food pea and pancetta pasta risotto recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!