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Orzo pancetta peas easy dinner recipe

Orzo Risotto with Pancetta and Peas

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This recipe belongs in the repertoire of every home cook, especially one with small children under foot. It hits all the hallmarks of a meal worth making—satisfying, simple, one-pot—and is sure to entice everyone in your family to the table.

 

Adapted from Nigellisima

Serves 2 adults and 2 small children

You’ll Need

  • 200 g cubed pancetta
  • 1 ½ cups frozen peas
  • ½ lb. orzo
  • 1 Tbsp butter
  • 2 Tbsp grated Parmesan cheese

Prep and Cook

  • 1
    Fill a kettle with water and bring to a boil.
  • 2
    Heat two tablespoons of oil in a Dutch over set over medium heat. Add the pancetta and cook, stirring, until it becomes crisp and golden. Add the peas and stir for a minute or until the frozen look leaves them.
  • 3
    Add the pasta and stir it into the pancetta and peas. Season cautiously with salt—the pancetta is salty—and pour in 2 ½ cups of the boiling water.
  • 4
    Turn down the heat and stir the pasta. Let simmer for 10 minutes, but do check on it a couple of times and give it a stir or two to prevent it from sticking and to see if you need to add a little more water from the kettle.
  • 5
    When the pasta is soft and starchy and the water is absorbed, stir the butter and Parmesan cheese into the pot. Check seasonings and adjust if necessary. Serve immediately.

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