Quick Pasta Risotto

Ingredients

• 1 tablespoon olive oil
• 4 oz diced Italian pancetta about 1 cup
• 2 cloves garlic minced
• 1½ cups frozen peas
• 1 cup red lentils
• 1 cup orzo pasta
• 3 cups vegetable broth can also use chicken
• salt and pepper to taste

To garnish

• 1 tablespoon olive oil
• 2 tablespoons Parmesan cheese grated

Instructions

1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat.
2. Add 4 ounces of diced Italian pancetta (about 1 cup) and cook until the fat is rendered and begins to brown, 5-7 minutes.
3. Add the minced garlic and cook for 30-45 seconds until fragrant (but not browned.)
4. Stir in the frozen peas, lentils and pasta.
5. Stir for 1 minute.
6. Add the vegetable broth.
7. Reduce the heat to medium-low and simmer for about 7-10 minutes.
8. Stir occasionally to prevent the pasta from sticking to the bottom of the pan. If necessary add more broth.
9. Taste and season with salt and pepper. Drizzle olive oil and garnish with parmesan cheese.
10. Serve immediately.

Notes

• Do not rinse the orzo pasta when making this recipe as the starch contributes to the creaminess of the dish.
• You can find Italian pancetta in specialty shops. In a pinch, you can always substitute with bacon.
• Towards the end of the cooking time, stir frequently to prevent the pasta from sticking to the bottom of the pan.

Variations: For a vegan variation, omit or replace the pancetta with “fake” bacon. Taste to adjust seasonings.