Pasta Risotto With Peas & Pancetta
by Nigella. Featured in NIGELLISSIMAIntroduction
Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook.
I love the rice-shaped pasta that is orzo — it oozes its starchiness out into the sauce and — what's more — you need only the one pan. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan.
Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked.
For US cup measures, use the toggle at the top of the ingredients list.
Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook.
I love the rice-shaped pasta that is orzo — it oozes its starchiness out into the sauce and — what's more — you need only the one pan. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan.
Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2 hungry grown-ups or 4 small children
- 2 x 15ml tablespoons garlic infused olive oil (or use regular olive oil and 1 fat clove of garlic)
- 150 grams pancetta cubes
- 150 grams frozen petits pois
- 250 grams orzo pasta
- Maldon sea salt flakes (to taste)
- 1 x 15ml tablespoon soft unsalted butter
- 2 x 15ml tablespoons grated Parmesan
- black pepper
- 2 tablespoons garlic flavored oil (or use regular olive oil and 1 fat clove of garlic)
- 6 ounces pancetta cubes
- 1¼ cups frozen petits pois
- 1¼ cups orzo pasta
- kosher salt (to taste)
- 1 tablespoon soft unsalted butter
- 2 tablespoons grated Parmesan
- black pepper
Method
- Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm / 9in diameter should be plenty big enough.
- Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything a bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them.
- Add the pasta and turn it about in the pancetta and peas then pour in 625ml/2½ cups of boiling water. Add salt (cautiously, espe cially if this is for children — the pancetta is salty, as is the Parmesan later); then turn down the heat and leave to simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.
- When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately into warm waiting bowls.
- Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm / 9in diameter should be plenty big enough.
- Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything a bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them.
- Add the pasta and turn it about in the pancetta and peas then pour in 625ml/2½ cups of boiling water. Add salt (cautiously, espe cially if this is for children — the pancetta is salty, as is the Parmesan later); then turn down the heat and leave to simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.
- When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately into warm waiting bowls.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsThis is ideal comfort food. Thank you.
Made this last night after seeing the recipe on tv again recently. As it is wild garlic season I used regular olive oil and added some chopped wild garlic leaves to wilt at the end as well as beating in homemade wild garlic butter instead of regular butter. Also added the peas later as suggested by others.
Super delicious and very versatile.
Have tried this recipe a couple of times and love it. It’s very easy to makes and has plenty of flavor and lots of different foods could be added to suit all tastes.
Delicious. Made a veggie alternative using mushrooms, a handful of spinach added for the last couple of minutes & creme fraiche instead of butter. Also added peas at the end with the cheese and they are just defrosted and slightly crunchy.
Absolutely love this recipe, make it frequently. Usually with speck instead of pancetta, a slug of wine, stock instead of water and a handful of fresh parsley.
Tried this tonight but couldn’t get pancetta so used smoked bacon and spicy chorizo. Was absolutely delicious!
I substituted asparagus for the peas tonight and it was delicious! Has become a real favourite in our house and I love that you can mix up the veg and still get an amazing result!
Made this recipe today. I used risoni as I couldn’t find any orzo. So quick and easy to make. The flavours are amazing. This will become a staple in my house.
Made this today after the recipe turned up in my inbox this morning. I had everything I needed in the house and also threw in some fried mushrooms at the end. Very tasty, the family demolished it!
A regular meal for us now. So easy, quick and tasty!
This is a terrific recipe, all the better for the fact that there is less washing up from cooking the pasta in the same pot as the sauce! I make this regularly for our family and double the recipe. I often also add a splash of vermouth before adding the water, as I would with a risotto. Such a tasty midweek dish - would heartily recommend!
Lovely with the pancetta, but just tried this with chorizo instead. Oh so, so good.