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Broad bean, lemon and pancetta orzotto

Name: Broad bean, lemon and pancetta orzotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 6 slices of pancetta; 1 litre fresh chicken stock; a drizzle of olive oil; 1 finely chopped onion; 2 garlic cloves; 300g orzo pasta; 170ml dry white wine; 250g skinned broad beans; zest and juice of 1 lemon; grating of parmesan

Published: 19 Aug 15
Updated: 2 May 24

A spin on the Italian classic, this risotto-style recipe is made with orzo pasta instead of rice and is full of summery flavours.

Easy
July 2015

Test kitchen approved

Serves 4
Hands-on time 30 min

A spin on the Italian classic, this risotto-style recipe is made with orzo pasta instead of rice and is full of summery flavours.

Nutrition: per serving

Calories: 529kcals
Fat: 15.3g (5.1g saturated)
Protein: 19.5g
Carbohydrates: 61.5g (4g sugars)
Fibre: 8.7g
Salt: 19.9g

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Ingredients

6 slices of pancetta
1 litre fresh chicken stock
a drizzle of olive oil
1 finely chopped onion
2 garlic cloves
300g orzo pasta
170ml dry white wine
250g skinned broad beans
zest and juice of 1 lemon
grating of parmesan

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Method

Heat the grill to high, then grill the pancetta for 5-10 minutes, turning, until crisp. Drain on kitchen paper.
Heat the chicken stock in a saucepan and keep it on a low heat. In a sauté pan, heat a drizzle of olive oil, then fry the onion for 4-5 minutes until softened. Crush in the garlic cloves and fry for another minute or so.
Add the pasta and toss to coat, then add the dry white wine and bubble until the wine has evaporated.

Add the stock to the pasta, a ladleful or two at a time, stirring often and waiting until the liquid has been absorbed before adding more. Continue this way until the pasta is al dente (10-15 minutes).
Add the broad beans 5 minutes before the end.
Remove from the heat and add the lemon zest and juice. Season, then serve with the pancetta slices and a grating of parmesan.