ORZOTTO WITH PANCETTA & PEAS RECIPE - BBC GOOD FOOD
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 9 grams fiber, ProteinContent 29 grams protein, SodiumContent 2 milligram of sodium
ORZOTTO WITH PANCETTA & PEAS RECIPE - BBC GOOD FOOD
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 73 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 9 grams fiber, ProteinContent 29 grams protein, SodiumContent 2 milligram of sodium
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Reviews 2.8
Total Time 45 minutes
Calories 485 calories per serving
- 1. Preheat the oven to 350�F. Have a large oven-safe skillet or Dutch oven ready (at least 12 inches wide). 2. In the pan, stir the rice with the onion, mushrooms, garlic and broth. Place the pan in the oven, uncovered, and cook until the liquid is almost entirely absorbed, 35 to 40 minutes. Check the mixture about halfway through the cooking time; if the rice has absorbed more than half the liquid, cover the pan. 3. When the rice is tender, remove the pan from the oven. Stir in the hot water, Parmesan and butter. Stir vigorously to combine. 4. Season with salt and pepper, and stir in the chicken. Garnish with fresh parsley and then serve immediately.
ORZOTTO WITH PANCETTA & PEAS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course, Pasta, Supper
Calories 518 calories per serving
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
BAKED CHICKEN AND MUSHROOM RISOTTO - PUREWOW
From purewow.com
Reviews 2.8
Total Time 45 minutes
Calories 485 calories per serving
- 1. Preheat the oven to 350�F. Have a large oven-safe skillet or Dutch oven ready (at least 12 inches wide). 2. In the pan, stir the rice with the onion, mushrooms, garlic and broth. Place the pan in the oven, uncovered, and cook until the liquid is almost entirely absorbed, 35 to 40 minutes. Check the mixture about halfway through the cooking time; if the rice has absorbed more than half the liquid, cover the pan. 3. When the rice is tender, remove the pan from the oven. Stir in the hot water, Parmesan and butter. Stir vigorously to combine. 4. Season with salt and pepper, and stir in the chicken. Garnish with fresh parsley and then serve immediately.
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