PASTA RISOTTO WITH PEAS & PANCETTA Double Roasted Garlic Oil
2 tablespoons Double Roasted Garlic Oil
6 ounces cubed pancetta
1 ¼ cups frozen petite peas
8 ounces orzo pasta
2 ½ cups boiling water
Salt to taste
1 tablespoon soft butter
2 tablespoons grated Parmesan
Pepper to taste
1. Warm the Double Roasted Garlic Oil in a heavy pan that will hold everything later; a Dutch oven or saucepan of 10 inches diameter should be big enough.
2. Add the pancetta and cook, stirring until it becomes crisp and bronzed. Add the peas and stir for a minute or until the frozen look leaves them.
3. Add the orzo pasta and stir the pancetta and peas, pour in the boiling water. Turn down the heat and simmer about 10 minutes stirring a couple of times to prevent from sticking. If needed add a little more hot water. When it’s ready the pasta should be soft and starchy and the water absorbed.
4. Stir the butter and Parmesan into the pan, salt & pepper to taste. Serve immediately into warm bowls.
NOTE: Thick cut bacon can be substituted for the pancetta.