Pasta risotto done in just 15 minutes – prep time included (say whaaat?!)
The ever nice Nigella Lawson inspired me to do this deliciousness. You’re probably wandering what’s this gal talking about?
You can’t possibly be making risotto in 15 minutes!
Well guys, you actually can.
Servings: 4 pers.
- Diced bacon or pancetta – 250g
- Frozen peas or any other frozen vegetables you like – I’ve used a mix of peas, cauliflower, carrots and corn – 300g
- Orzo (or risoni) – that’s basically pasta that look just like rice grains – 1 cup
- Knob of butter
- Grated Parmesan cheese
In a screaming hot frying pan throw the bacon and let it crisp up until all the fat is gorgeous and sizzling. Add your vegetables and give it a stir, let them marry and be happy for a couple of minutes (kind of a short marriage hahaha). When your vegetables are glossy, dancing around with that crispy bits of bacon add a cup of orzo (depending on how much you want to make, generally it’s 1 part pasta, 2 parts water) and stir it in with the bacon and vegetables letting it fry for 1 minute. Add 2 cups of boiling water and a pinch of salt bring to the boil (actually it will start boiling right away), turn the heat to a simmer, put the lid on and set your timer for 10 minutes.
When the time it’s done add a knob of butter and some grated cheese of your choice: parmigiano reggiano, pecorino or grana padano.
I’ll just let you say your “Mamma mia!!!”s.
Text: Simona Stinga
Cook: Petrica Ghita & Simona Stinga
Foto: Ionela Stoica
Inspired by: Nigella Lawson