Pea and Pancetta Pasta Risotto. Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. Instant Italian Inspiration from bestselling food writer Nigella Lawson. I was pleasantly surprised by this as was my Italian husband.

Pasta Risotto with Peas & Pancetta. Warm oil in a heavy pan that will take everything later. 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. You can cook Pea and Pancetta Pasta Risotto using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pea and Pancetta Pasta Risotto

Prepare of Olive oil.
You need 1 of onion, peeled and chopped.
It's 1 packet of pancetta lardons (about 75g).
Prepare of Dried sage (or rosemary, thyme or a mixture of all of them).
You need 1 clove of garlic (if you want).
You need 1 splash of dry white wine or dry vermouth (optional).
Prepare 1 cup of orzo pasta, about 200g.
Prepare 1 cup of frozen peas.
It's of Couple of handfuls of grated Parmesan.
You need 1 knob of butter and a squirt of lemon juice, to serve.

Learn how to make Marcus Wareing and Jake's pea and pancetta risotto recipe with this easy to follow video from Great British Chefs. I was always scared to attempt risotto, so it wasn't until culinary school that I realized how easy they actually are. 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.

Pea and Pancetta Pasta Risotto instructions

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..
Add the dried herbs, garlic, white and black pepper and stir to release the aromas..
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..
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..
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..
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!.

Serve up pea and pancetta risotto and view hundreds of other tasty recipes at Tesco Real Food today! Wait until each spoonful of stock is absorbed before commencing onto the next. This pancetta risotto recipe is made by rendering cubes of pancetta (cured pork belly meat, sort of like thick bacon) until it's brown and crispy, and then sautéeing the Sweet green peas counterbalance the salty flavors of the pancetta, making this another classic variation on the traditional Italian risotto. Sweet peas and salty pancetta mingle to form the perfect budget-friendly dish! I'm always amazed by the way risotto transforms rice.