Pea and Pancetta Pasta Risotto

1. 1

   I usually use a cast iron frying pan for this but it works fine in a heavy-based pan too.

2. 2

   Heat a splash of olive oil and saute the chopped onion and pancetta until soft and slightly browning.

3. 3

   Add the dried herbs, garlic, white and black pepper and stir to release the aromas.

4. 4

   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.

5. 5

   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.

6. 6

   You can also use vegetable stock, or just water.

7. 7

   Let the risotto bubble gently, stir from time to time to prevent it sticking on the bottom.

8. 8

   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.

9. 9

   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).

10. 10

    Check the seasoning and serve with a green salad.

11. 11

    So speedy!

* Per serving · 4 servings · Values may vary.

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