Pasta Risotto With Peas and Pancetta

Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook. I love the rice-shaped pasta that is orzo — it oozes its starchiness out into the sauce and — what's more — you need only the one pan. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan. Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked.

Good

% Daily Values based on a 2,000 calorie diet

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