Pancetta Orzotto
- 150g pancetta, diced
- 1 chopped red onion
- 4 crushed garlic cloves
- 500g orzo
- 1.5 litres quality chicken stock
- 500g frozen peas
- ½ lemon, zest and juice
- Basil leaves, shredded
- 75g grated parmesan cheese
- Fry the pancetta in a large pan until crisp, then remove and set aside. Add the onion to the pan and fry for 5 mins, then season with salt and stir in the garlic. Fry for 3 mins more. Stir in the orzo and fry for 2 mins, then pour in 500ml of the stock and bring to a simmer.
- Add more stock, ladle by ladle, as it is absorbed by the pasta. After 5 mins or so, stir in the peas and bring to a simmer, continually stirring in the stock until all is absorbed and the orzo is tender. Add the fried pancetta to the mixture along with the lemon zest and juice, basil leaves and parmesan, then season and leave to rest - covered - for about 5 mins. Serve with more cheese and basil sprinkled on top.
20 mins
6 serving