Pasta Risotto with Peas & Pancetta
Print Recipe
Pasta Risotto with Peas & Pancetta
Print Recipe
Recipe Notes

2 Tbsp Olive Gourmet Garlic Extra Virgin Olive Oil
6 ounces cubed pancetta (or diced, thick-cut bacon)
1 1/4 cups frozen petite peas
8 ounces orzo pasta
2 1/2 cups boiling water
Salt, to taste
1 Tbsp. soft butter
2 Tbsp. grated Parmesan
Pepper, to taste

Warm the oil in a heavy pan that will hold everything later; a Dutch oven or saucepan of 10 inches diameter should be large enough. 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.

Add the pasta and stir with the pancetta and peas .Pour in the boiling water.  Add salt (cautiously— the pancetta is salty, as is the Parmesan later); turn down the heat and let simmer for 10 minutes, checking it a couple of times and stirring to stop it from sticking. Add a little more hot water if necessary to complete cooking the pasta.

When it’s ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning, and serve immediately into warm bowls.

Yield: 4 servings

Share this Recipe