Pasta Risotto with Peas and Pancetta

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Pasta Risotto with Peas and Pancetta
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Pasta Risotto with Peas and Pancetta

Added by: on Mar 14th, 2016
I very rarely have complete cooking disasters but I did have one on Mother's Day - I tried to cook a Greek style slow cooked roast lamb. It was meant to be in the oven for 4 hours but was burnt to a crisp within 60 minutes!!! Consequently I now have lots of leftover orzo pasta to use up so I .. more >
Prep Time:
5 min
Cook Time:
15 min
Ready In:
20 min



Original Recipe Yield: 2-3 servings


  • 2 tbsp 30ml / of garlic oil (I didn't have garlic oil so I used olive oil and a couple of sliced cloves of garlic)
  • 150g pancetta cubes
  • 150g frozen petits pois
  • 250g orzo pasta
  • 625ml boiling water (you made need more)
  • 1 tbsp of soft unsalted butter
  • 50g grated Parmesan
Nutrition Facts
Pasta Risotto with Peas and Pancetta

Servings Per Recipe: 2

Amount Per Serving

Calories: 911

  • Total Fat: 38 g
  •     Saturated Fat: 11.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 37.4 mg
  • Sodium: 1490.7 mg
  • Total Carbs: 118.5 g
  •     Dietary Fiber: 19.7 g
  •     Sugars: 4.6 g
  • Protein: 31.6 g

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Heat the oil in a heavy based pan over a medium heat - the pan needs to be big enough to fit all the ingredients in later. Add the pancetta and stir regularly until it becomes crisp and bronzed. I cooked it for 4 minutes and then added a couple of sliced cloves of garlic for a two more minutes.


Add the frozen peas and stir for a minute until the frozen look leaves them. Then add the pasta and mix together.


Pour in the boiling water, I originally put in 625ml which is around 2 1/2 cups. Turn down the heat and leave to simmer for ten minutes stirring regularly to stop it sticking to the bottom. Mine did stick so I added some more water after about 5 minutes.


When it is ready the water should be absorbed, then mix in the butter and Parmesan and season to taste. Even though the pancetta is salty, I still needed some extra salt. Serve immediately with a further sprinkling of cheese.


I have never cooked with orzo pasta before but I have to say this worked really well - it is just like risotto but a lot quicker and easier as you aren't constantly stirring and adding stock. Arabella enjoyed it, it is very child friendly to be honest and I would happily cook this for a playdate rather than the usual pesto pasta. I am already looking forward to my leftovers for lunch tomorrow!


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