Serves 4
20g unsalted butter
1 leek, white part only, thinly sliced
Sea salt and cracked black pepper
325g orzo pasta
500ml chicken stock
60ml single cream
40g finely grated parmesan, plus extra to serve
8 slices flat pancetta
60g frozen peas, thawed and lightly crushed
1 tbsp thyme leaves
1 Melt the butter in a medium saucepan over medium heat. Add the leek, salt and pepper and cook, covered, for 3-4 minutes or until softened. Remove the lid, add the orzo, stock and 375ml boiling water, and bring to the boil. Cook, stirring frequently, for 6-8 minutes or until the pasta is just cooked and most of the liquid is absorbed. Add the cream and parmesan and stir to combine, set aside and keep warm.
2 Heat a medium nonstick frying pan over high heat. Add the slices of pancetta and cook, turning, for 2 minutes or until crisp.
3 Divide the risotto between bowls, top each with the peas and thyme and stir through. Serve with extra parmesan and the pancetta.
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