Salads are my usual sang-froid dinner go-to selection on sultry
Queensland Summer evenings. Sometimes, however, we crave a risotto with it’s soothing,
slippery substantialness. Naturally,
Nigella comes to my rescue with this easy, quick ‘almost’ Risotto that uses
Risoni / Orzo Pasta instead of rice. My Pasta
version of Nigella’s Risotto can be varied with your favourite vegetables and herbs.
The second photo shows how easy it is to use other ingredients - you will use this recipe again and again!
Serves 4 (makes for
great left-overs)
Preparation 5 minutes
Cooking Approx 15 minutes
Ingredients
400 gram Risoni or Orzo Pasta (small rice grain shaped pasta)
1.2 litres Boiling Water from a Kettle
300 gram Pancetta – cubed.
If unavailable, you could substitute cubed bacon or ham
100 gram ham – cubed
(optional)
1 red chilli – deseeded and finely chopped (leave out if not
a fan)
2 onions and 2 garlic cloves – finely diced
Pinch of Celery Seeds
(optional – but I love the
flavour!)
½ teaspoon Dried Mint
250 gram Frozen Baby Peas
80 – 100 gram Parmesan Cheese – finely grated
2 teaspoons butter (if you choose you could add a tablespoon
instead)
Garnish: Fresh Chives
and Fresh Mint leaves – roughly torn
Salt and Pepper to taste
Method
Use a deep good-sized heavy based casserole or saucepan
Heat the pan. Add a little oil and soften the onions and
garlic.
Add and crisp up the pancetta. Add ham, chilli, dried mint
and celery seeds.
Add the Risoni Pasta and stir through to coat the grains.
Pour in the boiling water and stir again.
Reduce heat and simmer for 9 - 10 minutes.
Stir every 3 or 4 min so does not stick to pan. May need
to add a touch more water if drying out.
At about the 7 minute mark add the peas and mix through.
After 9 minutes, taste the pasta – should be cooked but not
mushy.
Stir through the Parmesan and butter.
Taste and add salt/pepper if needed. Peas should be cooked.
Serve with scatter of mint/chives on top.
Enjoy! Colleen
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