Pea and Pancetta Pasta Risotto. Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. Pasta Risotto with Peas and Pancetta. Learn how to make Marcus Wareing and Jake's pea and pancetta risotto recipe with this easy to follow video from Great British Chefs.
It's from Nigella Lawson's latest cookbook, but I saw it in a promotional newspaper we got in the mail.
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.
You can have Pea and Pancetta Pasta Risotto using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pea and Pancetta Pasta Risotto
- It's of Olive oil.
- You need 1 of onion, peeled and chopped.
- You need 1 packet of pancetta lardons (about 75g).
- Prepare of Dried sage (or rosemary, thyme or a mixture of all of them).
- It's 1 clove of garlic (if you want).
- It's 1 splash of dry white wine or dry vermouth (optional).
- You need 1 cup of orzo pasta, about 200g.
- You need 1 cup of frozen peas.
- It's of Couple of handfuls of grated Parmesan.
- Prepare 1 knob of butter and a squirt of lemon juice, to serve.
Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water. When it's ready, the risotto should be soft and starchy and the water absorbed. Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve warm. Pasta Risotto with Peas & Pancetta.
Pea and Pancetta Pasta Risotto step by step
- 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!.
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. 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.
