Connie'S Risotto

Name: Connie'S Risotto
Ingredients: 2 tbsp. plain or garlic-flavoured oil; 2 cloves garlic, peeled and crushed; 6 oz. (170 g) cubed pancetta or bacon; 1-1/4 cups (310 ml) frozen peas; 1/2 lb. (250 g) orzo pasta; 2-1/2 cups (625 ml) boiling water; Salt, to taste; 1 tbsp. (15 ml) soft butter; 2 tbsp. (30 ml) grated Parmesan cheese; Pepper to taste

10 ingredients

3 steps

Ingredients

2 tbsp. plain or garlic-flavoured oil
2 cloves garlic, peeled and crushed
6 oz. (170 g) cubed pancetta or bacon
1-1/4 cups (310 ml) frozen peas
1/2 lb. (250 g) orzo pasta
2-1/2 cups (625 ml) boiling water
Salt, to taste
1 tbsp. (15 ml) soft butter
2 tbsp. (30 ml) grated Parmesan cheese
Pepper to taste

Directions

1

Warm the oil in a heavy pan that will take everything later, a Dutch oven or saucepan of 10 inches diameter should be plenty big enough. Add the garlic and let cook until fragrant, swirling in the oil occasionally, about 3 or 4 minutes. (Don't let it brown; that will add a bitter flavour to the dish.) Remove the garlic. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them.
2

Add the pasta and turn it about in the pancetta and peas then pour in the boiling water. Add salt; then turn down the heat and let 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.
3

When it's ready, the pasta should be soft and starchy and the water absorbed. Beat in the butter and Parmesan into the pan. Serve immediately.