8-Ingredient Creamy Orzo Risotto with Pancetta, Peas and Spinach
Orzo Risotto with Pancetta and Spinach
When you're craving something comforting but don't want to spend all evening in the kitchen, this creamy orzo risotto with pancetta, peas and spinach hits all the right notes. It's the kind of dish that feels indulgent, yet comes together in under 30 minutes with just a handful of ingredients.
Instead of arborio rice, this quick risotto uses orzo pasta, which cooks faster and still delivers a luscious, silky texture. The pancetta brings a salty depth, while fresh peas and baby spinach add a welcome pop of spring colour and freshness. A touch of butter and shaved Parmesan finish it off with just the right amount of richness.
Whether you're cooking for date night, a cozy weeknight dinner, or simply treating yourself, this one-pan meal is sure to become a regular in your seasonal rotation.
Servings: 2
Prep Time: 5 minutes
Cook Time: 15–18 minutes
Total Time: 20–25 minutes
Ingredients:
2 oz (60 g) pancetta, diced
1 small grey shallot (or ½ red onion), finely chopped
1 garlic clove, minced
1 cup orzo
2 cups chicken or vegetable stock (hot)
1 cup fresh green peas (or frozen, thawed)
1 large handful of fresh spinach
1 tbsp butter
Freshly grated or shaved Parmesan, to serve
Salt and freshly ground black pepper, to taste
Instructions:
Cook the pancetta:
In a medium sauté pan over medium heat, cook the pancetta until golden and crisp, about 3–4 minutes. Remove and set aside on a paper towel-lined plate. Leave the rendered fat in the pan.Sauté the aromatics:
To the same pan, add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds.Toast the orzo:
Add the orzo and stir for a minute to lightly toast the pasta and coat it in the aromatics.Add the stock:
Pour in the hot stock, stirring frequently and allowing the liquid to absorb before adding more—similar to making risotto. This should take about 10–12 minutes.Add the peas and pancetta:
When the orzo is just al dente and creamy, stir in the peas and return the pancetta to the pan. Cook for another 1–2 minutes.Finish with spinach and butter:
Stir in the spinach until just wilted, then add the butter and stir to give the dish a glossy finish. Season with salt and pepper to taste.Serve:
Divide into warm bowls, top with generous shavings of Parmesan, and serve immediately.
Tips & Variations
Feeding a Crowd?
This recipe easily scales up! Simply double or triple the ingredients and use a large sauté pan or Dutch oven. Keep an eye on the liquid—you may need a bit more stock as the volume increases.Make it Vegetarian:
Swap the pancetta for sautéed mushrooms or sun-dried tomatoes and use vegetable stock. A sprinkle of smoked paprika can add depth without the meat.Add Creaminess:
For a richer texture, stir in a splash of cream or a dollop of mascarpone at the end along with the butter.Add some Zing!
Add a few tablespoon lemon juice for acidity.
Use What You Have:
Frozen spinach or kale works well if fresh greens aren’t on hand. You can also sub in cooked bacon or prosciutto for the pancetta.Make It Ahead:
Orzo risotto reheats well—just add a splash of water or stock when warming it up to bring back the creamy texture.
Creamy Orzo Risotto with Pancetta, Peas and Spinach
When you're craving something comforting but don't want to spend all evening in the kitchen, this creamy orzo risotto with pancetta, peas and spinach hits all the right notes. It's the kind of dish that feels indulgent, yet comes together in under 30 minutes with just a handful of ingredients.
Ingredients
- 2 oz (60 g) pancetta, diced
- 1 small grey shallot (or ½ red onion), finely chopped
- 1 garlic clove, minced
- 1 cup orzo
- 2 cups chicken or vegetable stock (hot)
- 1 cup fresh green peas (or frozen, thawed)
- 1 large handful of fresh spinach
- 1 tbsp butter
- Freshly grated or shaved Parmesan, to serve
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pancetta:
- In a medium sauté pan over medium heat, cook the pancetta until golden and crisp, about 3–4 minutes. Remove and set aside on a paper towel-lined plate. Leave the rendered fat in the pan.
- Sauté the aromatics:
- To the same pan, add the shallot and cook for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Toast the orzo:
- Add the orzo and stir for a minute to lightly toast the pasta and coat it in the aromatics.
- Add the stock:
- Pour in the hot stock, stirring frequently and allowing the liquid to absorb before adding more—similar to making risotto. This should take about 10–12 minutes.
- Add the peas and pancetta:
- When the orzo is just al dente and creamy, stir in the peas and return the pancetta to the pan. Cook for another 1–2 minutes.
- Finish with spinach and butter:
- Stir in the spinach until just wilted, then add the butter and stir to give the dish a glossy finish. Season with salt and pepper to taste.
- Serve:
- Divide into warm bowls, top with generous shavings of Parmesan, and serve immediately.
Notes
Tips & Variations
- Feeding a Crowd?
- This recipe easily scales up! Simply double or triple the ingredients and use a large sauté pan or Dutch oven. Keep an eye on the liquid—you may need a bit more stock as the volume increases.
- Make it Vegetarian:
- Swap the pancetta for sautéed mushrooms or sun-dried tomatoes and use vegetable stock. A sprinkle of smoked paprika can add depth without the meat.
- Add Creaminess:
- For a richer texture, stir in a splash of cream or a dollop of mascarpone at the end along with the butter.
- Use What You Have:
- Frozen spinach or kale works well if fresh greens aren’t on hand. You can also sub in cooked bacon or prosciutto for the pancetta.
- Make It Ahead:
- Orzo risotto reheats well—just add a splash of water or stock when warming it up to bring back the creamy texture. Add a sprinkle of lemon juice to add zing.
