Summer minestrone and pancetta orzotto

Summer minestrone and pancetta orzotto

Taste the flavours of summer in this fresh risotto-style pasta dish – a great recipe for a quick midweek dinner as it uses tiny orzo pasta. It’s a riff on the more traditional orzotto, which is usually made with pearl barley.

Summer minestrone and pancetta orzotto

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Taste the flavours of summer in this fresh risotto-style pasta dish – a great recipe for a quick midweek dinner as it uses tiny orzo pasta. It’s a riff on the more traditional orzotto, which is usually made with pearl barley.

Nutrition: per serving

Calories
453kcals
Fat
16.8g (4.1g saturated)
Protein
15.8g
Carbohydrates
56.1g (5.1g sugars)
Fibre
7.2g
Salt
1.2g

Ingredients

  •  2 tbsp olive oil
  • 1 onion, finely chopped
  • 80g pancetta cubes
  • 260g orzo pasta
  • 500ml chicken stock
  • Juice 1 lemon
  • 200g frozen petits pois
  • 2 tbsp fresh pesto, plus extra to serve (we like Sacla)
  • Large bunch fresh flatleaf parsley, roughly chopped
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Method

  1. Heat the oil in a large saucepan over a medium heat and fry the onion for 5 minutes. Add the pancetta and fry for a further 3-4 minutes, then stir in the orzo.
  2. Cook for 1-2 minutes, then add all the stock. Simmer, stirring occasionally, for 7-8 minutes until nearly tender. Stir in the lemon juice and frozen peas. Simmer for a few minutes more, then add the pesto and parsley. Season to taste, then serve with an extra dollop of pesto and a squeeze of lemon.

Nutrition

Calories
453kcals
Fat
16.8g (4.1g saturated)
Protein
15.8g
Carbohydrates
56.1g (5.1g sugars)
Fibre
7.2g
Salt
1.2g

FAQs

What is orzotto?
Unlike our updated recipe here, orzotto is usually made with pearl barley instead of rice or orzo. It's most common in the north-eastern area of Italy. 'Orzotto' is portmanteau of orzo (the Italian word for barley) and risotto.

delicious. tips

  1. Cook double the recipe and freeze half in a sealed plastic container for up to 1 month.

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