Vegetable and Pancetta Orzo Risotto

I find orzo is a delicious alternative to traditional pasta or rice. It is very easy to cook with and any extra can be put into a pot, chilled and frozen. Adding some flavoured oil or pesto gives you a lovely snacking , hot or cold.

For a vegetarian option, omit the pancetta and replace with chopped mushroom or sun-dried tomatoes.

Vegetable and Pancetta Orzo Risotto

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2

Ingredients

  • 2 tbsp olive oil
  • 1 small red onion finely chopped
  • 1 garlic clove finely chopped
  • 1 courgette medium diced
  • 100 g diced pancetta
  • 150 g orzo
  • 60 ml white wine or vermouth
  • 300 g vegetable or chicken stock
  • 50 ml single cream
  • 2 tbsp frozen peas thawed
  • 1 tbsp chopped fresh parsley
  • Ground black pepper
  • 75 g mozzarella or grated Parmesan

Instructions

  • Heat the olive oil in a large, deep frying pan over a low heat. Add the onions and sauté until soft.
  • Add the courgette, garlic and pancetta. Sauté over a moderate heat until cooked.
  • Add the orzo and stir with a wooden spoon for a couple of minutes.
  • Add the wine or vermouth and stir, scraping the bottom of the pot with the wooden spoon until all of the alcohol has evaporated.
  • Stir in the stock gradually and cook for 10 minutes before slowly adding the cream.
  • When the orzo is cooked and all the liquid has been absorbed, add the peas and parley and season with pepper.
  • Serve in bowls topped with shredded mozzarella or Parmesan.

 

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