Having leftover ham and spotting this no fuss recipe in Nigella Lawson's cookbook Nigellisima, became a mid-week inspiration. Replacing the pancetta for leftover ham and using vegetable stock for some of the water were great substitutions. One of the fastest dinners I have ever made and will undoubtedly be added to our regular meal-time rotation. A one pan wonder recipe that is quick, luscious and satisfying!
Pasta Risotto with Peas & Pancetta - Nigella Lawson
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Serves: 2 hungry grown-ups or 4 small children
2 tablespoons garlic flavoured oil (or use regular olive oil and 1 fat clove of garlic)
6 ounces pancetta cubes
1 1/4 cups frozen peas
1 1/4 cups orzo pasta
kosher salt (to taste)
1 tablespoon soft unsalted butter
2 tablespoons grated Parmesan
black pepper
METHOD:
1. Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm/ 9 in diameter should be plenty big enough.
2. Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything s bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them.
3. Add the pasta and turn it about in the pancetta and peas then pour in 625ml/2 1/2 cups of boiling water. Add salt (cautiously, especially if this is for children - the pancetta is salty, as is the Parmesan later); then turn down the heat and leave to simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.
4. When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately to warm waiting bowls.
Please note that the amount of water specified is a starting point only; you may need to add more if the pasta's absorbed and the water before it's cooked.
For Metric measurements for this recipe and to view other recipes by Nigella visit her website, nigella.com