This firm family favourite uses an ingenious rice shaped pasta called ‘Orzo’. It is really a cheats risotto. Little grains of pasta which look like rice, are added to the pan with all the stock or hot water, so there is no need to keep on adding ladles of liquid again and again. You don’t have to keep stirring it either and best of all it only takes 10 minutes to cook. Being made all in one heavy bottomed pan means there isn’t much washing up either. All benefits for a quick mid-week family supper.
I make this in many versions, but usually begin with the cubed pancetta as the fat from the bacon seems to add a depth of flavour. You can experiment with different vegetables and cheeses. Why not try substituting the parmesan for feta or goats cheese? Some tinned artichoke hearts would work well, or some finely diced courgettes in place of the peas.
Ingredients
1 Tablespoon coconut oil
175g cubed pancetta
1 medium onion, finely diced
150g mushrooms, sliced
300g frozen peas
1 litre +250ml boiling chicken or vegetable stock
500g orzo pasta
3 Tablespoons parmesan
50g baby spinach leaves
Directions
Melt the coconut oil in a large heavy-based pan. Add the cubed pancetta and cook this stirring until it becomes bronze. Add the chopped onions and continue to cook until the onions are coloured.
Stir in the sliced mushrooms and frozen peas. Continue to cook and stir until the mushrooms are coated and the peas loose their frostiness.
Stir in the orzo pasta and coat before pouring in the boiling liquid. Turn down the heat and continue to simmer for 10 minutes, stirring it a few times to prevent sticking. You may need to add more liquid if the pasta absorbs it all. You can tell it’s ready when the pasta is soft and the orzotto is sticky and thick.
Finally add the butter and cheese and stir through, finishing with the fresh spinach leaves. Serve pronto!