Orzotto with Pancetta and Peas
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family.
Method
Based on 6 servings, adjust as needed.
Step 1
Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside.
Step 2
Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
Step 3
Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
Step 4
After 5 mins, stir in the peas and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
- Ingredients
- Based on 6 servings
-
Small bunch Basil, leaves picked and shredded 1x Sainsbury's Fresh Packed Basil 30g -
1 Red Onion, finely chopped 1x Sainsbury's Red Onions Loose -
4 Garlic Cloves, crushed 1x Sainsbury's Garlic -
75g Parmesan, grated, plus extra to serve 1x Sainsbury's Grated Parmesan Cheese 120g -
0.5 Lemon, zested and juiced 1x Sainsbury's Lemons -
500g Frozen Peas 1x Sainsbury's Garden Peas 910g -
500g Orzo 1x Sainsbury's Orzo Pasta, Taste the Difference 500g -
1.5 litres Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
150g Diced Pancetta 1x Sainsbury's Italian Cubetti Di Pancetta 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g