Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, pea and pancetta pasta risotto. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pea and Pancetta Pasta Risotto is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Pea and Pancetta Pasta Risotto is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook pea and pancetta pasta risotto using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pea and Pancetta Pasta Risotto:

1. Prepare Olive oil
2. Prepare 1 onion, peeled and chopped
3. Make ready 1 packet pancetta lardons (about 75g)
4. Make ready Dried sage (or rosemary, thyme or a mixture of all of them)
5. Make ready 1 clove garlic (if you want)
6. Take 1 splash dry white wine or dry vermouth (optional)
7. Take 1 cup orzo pasta, about 200g
8. Make ready 1 cup frozen peas
9. Prepare Couple of handfuls of grated Parmesan
10. Prepare 1 knob butter and a squirt of lemon juice, to serve

Steps to make Pea and Pancetta Pasta Risotto:

1. 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.
2. Add the dried herbs, garlic, white and black pepper and stir to release the aromas.
3. 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.
4. 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.
5. 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.
6. 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!

So that’s going to wrap this up with this exceptional food pea and pancetta pasta risotto recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!