Nigella Lawson’s pasta risotto cooks orzo like a risotto, straight in the pan with its water, so the starch stays in and makes its own creamy sauce. Crisp pancetta and sweet peas run through it, finished with butter and Parmesan. It serves two hungry adults or four small children and takes about 15 minutes in one pan.
The recipe is from Nigellissima, and the trick is the method, not the shape of the pasta. This is pasta risottata, cooking the pasta risotto-style instead of boiling and draining it. Because you never tip the water down the sink, the orzo oozes its starch into the sauce, giving you that risotto creaminess with none of the constant stirring.
The one thing to watch is the water. Nigella gives 625ml as a starting point, but says to check a couple of times and add a splash more from the kettle if the orzo drinks it all before it’s tender. Too little and it sticks and stays chalky; the pasta should end up soft, starchy and just absorbed.
Serves: 2 hungry adults (or 4 small children)
Nigella Lawson Pasta Risotto With Peas And Pancetta
Course: DinnerCuisine: BritishDifficulty: Easy2
servings5
minutes15
minutes720
kcal20
minutesFrom Nigellissima. A one-pan orzo cooked risotto-style so it makes its own creamy sauce, with crisp pancetta, peas, butter and Parmesan. Ready in about 15 minutes.
Ingredients
2 x 15ml tbsp garlic oil
150g pancetta cubes
150g frozen petits pois
250g orzo pasta
625ml boiling water
salt, to taste
1 x 15ml tbsp (15g) soft unsalted butter
2 x 15ml tbsp grated Parmesan
pepper, to taste
Directions
- Crisp the pancetta: Warm the garlic oil in a heavy-based pan of about 22cm that will take everything later. Cook the pancetta, stirring, until crisp and bronzed.
- Add the peas: Stir in the frozen peas and cook for a minute or so, until the frozen look leaves them.
- Toast the pasta: Add the orzo and turn it about in the pancetta and peas to coat.
- Cook risotto-style: Pour in the boiling water, add salt cautiously (the pancetta and Parmesan are both salty), then turn down the heat and simmer for 10 minutes. Check a couple of times, stir to stop it sticking, and add a splash more water from the kettle if it needs it.
- Finish: When the pasta is soft and starchy and the water absorbed, beat in the butter and Parmesan. Check the seasoning and serve at once in warm bowls.
FAQs
What is pasta risottata, and why cook pasta this way?
Pasta risottata means cooking pasta like a risotto, simmering it straight in a measured amount of water rather than boiling and draining. Because the starch stays in the pan instead of going down the sink, it thickens into a creamy sauce on its own. You also get just one pan to wash and no need for the constant stirring a real risotto demands.
Why use orzo, and can I use other pasta?
Nigella loves orzo here because its rice shape looks like risotto and it releases lots of starch for creaminess. She notes the “risottata” is about the method, not the shape, so pennette, macaroni or other small pasta work too. Just keep an eye on the timing, since different shapes may need a little more or less water and cooking time.
How much water do I really need?
Treat the 625ml as a starting point, not a fixed rule, which is exactly how Nigella frames it. Small pasta absorbs at slightly different rates, so check a couple of times and top up from the kettle if it drinks the lot before turning tender. You’re aiming for soft, starchy pasta with the water just absorbed, not swimming or dry.
Why go easy on the salt?
Both the pancetta and the Parmesan are salty, so a heavy hand early on can tip the whole dish over, especially if you’re cooking for children. Add just a little salt with the water, then taste and adjust right at the end after the Parmesan goes in. It’s far easier to add salt than to rescue an over-salted pan.
Can I make it ahead?
It’s really a cook-and-eat-now dish, since orzo keeps absorbing liquid as it sits and turns stodgy. The good news is it takes only about 15 minutes from start to finish, so there’s little to gain from prepping ahead. If you do have leftovers, loosen them with a splash of hot water when you reheat.
What can I use instead of pancetta?
Cubed smoked bacon or lardons are the easiest swap and give a similar salty, savoury crunch. For a vegetarian version, leave the pancetta out and lean on the garlic oil, Parmesan and butter, maybe with a little extra pepper or some lemon zest for lift. Just remember to add more salt if you drop the pancetta, since you’ll lose that seasoning.
