TODAY’S RECIPE: Orzotto with pancetta & peas
RISOTTO-STYLE pasta dish. Serves: 6
Ingredients
150g diced pancetta 1 red onion, chopped 4 garlic cloves, crushed 500g orzo
1.5 litres chicken stock 500g frozen peas ½ lemon
Method
1 Fry pancetta until crisp and golden. Remove from pan and set aside. Reduce heat, add onion with a pinch of salt and fry for five minutes. Add garlic and fry for three minutes. 2 Increase heat and stir in orzo. Fry for two minutes, stirring, pour in 500ml stock and simmer. Add more stock by the ladleful, stirring constantly, as orzo absorbs the liquid. 3 Stir in peas and simmer for ten minutes until orzo is cooked. Add lemon zest and juice, shredded basil, parmesan and pancetta. Season then cover and rest for two minutes. Serve with extra parmesan sprinkled on top.
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