Something between a pasta and a risotto Orzotto is a fab summertime comfort dish when it’s still raining in June!
With baby peas, fresh parsley and pesto it’s light, quick and simple to make and stores well for packed lunches or even picnics (if it ever stops pouring down).
I found this great supper in this month’s Delicious Magazine. It uses store cupboard items, although granted Orzo pasta is not a super common pasta but larger supermarkets have it, but not always in the pasta aisle. I found this brand at Asda and it was pretty good quality (not that I’m an Orzo expert btw).
To make it vegetarian just omit the pancetta and use veggy stock. You could also make a try it with dried porcini and chestnut mushrooms which would be equally delicious.
You will need:
A largish heavy bottomed pan
2tbsp Olive oil
1 onion finely chopped
I clove garlic (optional)
260g Orzo pasta
500ml Chicken or Vegetable stock
Juice of 1 lemon
200g frozen Petit Pois
2 tbsp Classic pesto (either make your own see previous posts or shop bought)
Plenty of flat leaf parsley, chopped
- Heat the oil in a large pan and fry the onion (and garlic if including) till soft add the pancetta and fry till it has taken on some colour.
- Stir in the orzo as you would rice in a risotto and coat with the oil in the pan. After a couple of minutes pour in the stock.
- Stir and simmer on a lowish heat, keep stirring occasionally. Test regularly until it is just tender (around 8 mins).
- Add the lemon juice and the frozen peas and simmer a little longer.
- Remove from the heat and stir through the pesto and most of the parsley.
- Serve with an extra sprinkle of parsley, parmesan shavings and a grind of black pepper.