Hi, I am Clara. Today, I’m gonna show you how to make pea and pancetta pasta risotto recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pea and Pancetta Pasta Risotto Recipe
Pea and Pancetta Pasta Risotto is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Pea and Pancetta Pasta Risotto is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Prepare Olive oil
- Make ready 1 onion, peeled and chopped
- Prepare 1 packet pancetta lardons (about 75g)
- Take Dried sage (or rosemary, thyme or a mixture of all of them)
- Take 1 clove garlic (if you want)
- Take 1 splash dry or dry vermouth (optional)
- Take 1 cup orzo pasta, about 200g
- Make ready 1 cup frozen peas
- Take Couple of handfuls of grated Parmesan
- Make ready 1 knob butter and a squirt of lemon juice, to serve
Steps to make Pea and Pancetta Pasta Risotto:
- 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.
- Add the dried herbs, garlic, white and black pepper and stir to release the aromas.
- Add a splash of dry vermouth, or dry (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.
- 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.
- 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.
- 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 this up for this exceptional dish pea and pancetta pasta risotto recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
