Pasta Risotto With Peas & 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. For US cup measures, use the toggle at the top of the ingredients list.

Good

% Daily Values based on a 2,000 calorie diet