Pea and Pancetta Pasta Risotto
Pea and Pancetta Pasta Risotto

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pea and pancetta pasta risotto. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Pea and Pancetta Pasta Risotto is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Pea and Pancetta Pasta Risotto is something that I have loved my entire life.

I was pleasantly surprised by this as was my Italian husband. When he saw me making the peas and pancetta mixture he said "you're making penne. This is a colourful tasty risotto dish but simple to make.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pea and pancetta pasta risotto using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pea and Pancetta Pasta Risotto:
  1. Take Olive oil
  2. Make ready 1 onion, peeled and chopped
  3. Make ready 1 packet pancetta lardons (about 75g)
  4. Take Dried sage (or rosemary, thyme or a mixture of all of them)
  5. Prepare 1 clove garlic (if you want)
  6. Prepare 1 splash dry white wine or dry vermouth (optional)
  7. Take 1 cup orzo pasta, about 200g
  8. Take 1 cup frozen peas
  9. Prepare Couple of handfuls of grated Parmesan
  10. Prepare 1 knob butter and a squirt of lemon juice, to serve

I love pasta, and I liked that this one was cooked like risotto, without requiring as much supervision as the latter. It's from Nigella Lawson's latest cookbook, but I saw it in a promotional newspaper we got in the mail. Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. I was always scared to attempt risotto, so it wasn't until culinary school that I realized how easy they actually are.

Steps to make Pea and Pancetta Pasta Risotto:
  1. I usually use a cast iron frying pan for this but it works fine in a heavy-based pan too. Heat a splash of olive oil and saute the chopped onion and pancetta until soft and slightly browning.
  2. Add the dried herbs, garlic, white and black pepper and stir to release the aromas.
  3. Add a splash of dry vermouth, or dry white wine (although you don't have to, I don't think Nigella does), and stir so any sticky bits at the bottom of the pan are released.
  4. Add the orzo pasta and stir to coat in the oil, then add 2 and a half cups (the same cup you measured the pasta in) of cold water, and a splash of chicken stock. You can also use vegetable stock, or just water.
  5. Let the risotto bubble gently, stir from time to time to prevent it sticking on the bottom. When the stock/water is nearly all absorbed, add the peas, and a little more water if needed, until the pasta is tender, about 8 to 10 minutes in total.
  6. Grate some Parmesan cheese - up to you how much, I used a couple of handfuls, stir through the pasta together with a squeeze of lemon juice and a knob of butter if you wish (I forgot). Check the seasoning and serve with a green salad. So speedy!

This version with peas, asparagus, and pancetta is a personal favorite, and the epitome of spring! I teach cooking classes, and one of the recipes that I demonstrate often is a classic Italian. My Italian friends tell me this way of cooking pasta is all the rage in Italy right now. This is the perfect thing to make when you're tired and your children are tired - eating it is like being wrapped in a warm cosy blanket. The ingredients you'll need are orzo pasta, pancetta cubes, garlic oil, frozen petits pois.

So that is going to wrap it up with this special food pea and pancetta pasta risotto recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!