Orzotto with Peas and Pancetta
Orzotto with Peas and Pancetta



  • 1 chopped red onion
  • 4 crushed garlic clove
  • 500g orzo pasta
  • 150g pancetta, diced
  • 1.5 litres of hot chicken stock
  • 500g peas
  • ½ lemon, zest and juice
  • Small handful of basil, shredded
  • 75g grated parmesan
  • Fry the pancetta in a pan until golden and crisp, then remove and set aside. Add the onion with a pinch of salt, fry for 5 mins, then add the garlic to cook for 3 mins more. Stir in the orzo and fry for 2 mins, then pour in 500ml of stock and simmer. Add more stock, ladle by ladle, and let the pasta absorb the liquid.
  • After 5 mins, add the peas to the pan and simmer with the remaining stock for 10 mins. When the orzo is cooked, add the lemon juice and zest, parmesan and basil, and stir in the pancetta. Season well, leave to rest for 2 mins, then serve with more parmesan on top.
20 mins
6 serving

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