Pasta Risotto With Peas Pancetta Recipes

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RISOTTO WITH PEAS AND PANCETTA



Risotto With Peas and Pancetta image

Easy to make and all in one pan. My kind of recipe. I have not tried this yet, but as soon as I get the thick-cut bacon, I am going to try it. Can be a nice meal or a heavier side dish. This is a recipe from USAWeekend and is by Nigella Lawson.

Provided by frostyprecious

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil garlic-flavored olive oil
6 ounces cubed pancetta or 6 ounces diced thick-cut bacon
1 1/4 cups frozen baby peas
8 ounces orzo pasta
2 1/2 cups boiling water
salt
1 tablespoon soft butter
2 tablespoons grated parmesan cheese
pepper

Steps:

  • Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough.
  • Add the pancetta and cook, stirring until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. If using thick-cut bacon and there is too much oil in pan, i think i would pour off until 2 Tbsp left before adding the peas.
  • Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water.
  • Add salt cautiously (the pancetta and bacon are salty as is the Parmesan later); then turn down heat and let simmer for 10 minutes uncovered, though check on it a couple of times and give a stir or two, to stop it from sticking and see if you need to add a little more water.
  • When it's ready, the risotto should be soft and starchy and the water absorbed.
  • Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve warm.
  • Note: to make garlic flavored oil, add a peeled garlic clove to regular olive oil and cook until golder,discard garlic, use the oil.

Nutrition Facts : Calories 344.1, Fat 11.4, SaturatedFat 3.4, Cholesterol 9.8, Sodium 73.8, Carbohydrate 49.2, Fiber 4.1, Sugar 4.1, Protein 10.9

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