Pasta Risotto with peas and pancetta

Simple, but elegant to serve. Easy Italian dish!

Pasta Risotto with peas and pancetta
Pasta Risotto with peas and pancetta

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tablespoons garlic flavored oil (or a peeled garlic clove in regular oil, cooked until golden, discard garlic, use oil)

  • 6

    oz. cubed pancetta ( or diced tick-cut bacon)

  • 1 1/4

    cups frozen petite peas

  • 8

    ounces orzo pasta

  • 2 1/2

    cusp boiling water

  • salt to taste

  • 1

    Tablespoon soft butter

  • 2

    tablespoons grated Parmesan

  • Pepper to taste

Directions

approx. 4 servings Warm oil in heavy pan that can hold all ingedients later. (10" pan). Add pancetta Cook stirring until it becomes crisp and bronzed Add peas and stir for a minute or so until frozen look leaves them. Add pasta and turn it about in pancetta and peas. Pour in boiling water. Add SALT (lightly since pancetta/bacon tend to be salty as does Parmesan). turn down the heat and simmer to 10 minutes, though check on it a couple of times to stop it from sticking (may have to add a little water) When it's ready, the pasta should be soft and water absorbed. Beat the butte and Parmesan into the pan, check the seasoning and serve immediately in warmed bowls.

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