This delicious Nigella Lawson recipe for Pea and Ham Risotto is a quick, creamy meal perfect for weeknights. Made with orzo pasta, pancetta, and sweet peas, it’s an easy dish packed with flavor. You can customize it with pantry staples like regular olive oil or grated Parmesan, making it flexible and fuss-free!
Ingredients Needed
- 2 tbsp garlic-infused olive oil (or use regular olive oil and 1 large clove of garlic)
- 150g (5.3 oz) pancetta cubes
- 150g (5.3 oz) frozen petits pois
- 250g (8.8 oz) orzo pasta
- Maldon sea salt flakes (to taste)
- 1 tbsp (15 ml) unsalted butter
- 2 tbsp (30 ml) grated Parmesan
- Black pepper (to taste)
How To Make Pea and Ham Risotto
- Heat oil: Warm 2 tbsp garlic-infused olive oil in a heavy-based pan (approx. 22 cm/9 in diameter).
- Cook pancetta: Add 150g pancetta cubes and cook, stirring, until crisp and golden.
- Add garlic (if needed): If using regular olive oil, mince 1 garlic clove, add it, and cook for 1 minute.
- Cook peas: Stir in 150g frozen petits pois and cook for 2–3 minutes until no longer frozen.
- Add orzo: Mix in 250g orzo pasta, stirring to coat with the pancetta and peas.
- Add water and salt: Pour in 625ml (2½ cups) boiling water. Add a pinch of sea salt, stir, and simmer for 10 minutes, stirring occasionally to prevent sticking. Add more water if needed.
- Finish and serve: When the orzo is soft and starchy, stir in 1 tbsp unsalted butter and 2 tbsp grated Parmesan. Adjust seasoning with salt and pepper, and serve immediately in warm bowls.
Recipe Tips
- Use garlic-infused oil for extra flavor: If you don’t have it, regular olive oil with freshly minced garlic works just as well but must be cooked gently to avoid burning.
- Cook the pancetta until crisp: This adds a deep, smoky flavor and a satisfying texture to the risotto.
- Stir the orzo often: It prevents sticking and helps the starch release, creating the creamy texture you want.
- Adjust the water carefully: Add boiling water a little at a time if the risotto looks too dry while cooking.
- Serve immediately: This dish tastes best hot and fresh. If left too long, the orzo may absorb too much liquid and lose its creamy consistency.
How To Store And Reheat Leftovers?
- Refrigerate: Let the Pea and Ham Risotto cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the risotto in a pan over low heat, add a little water or stock, and stir gently for 5–7 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (recipe serves 2/4)
- Calories: 700
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 1500mg
- Potassium: 400mg
- Total Carbohydrate: 70g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 25g
Try More Nigella Recipes:
- Nigella Chocolate Cherry Cake
- Nigella Chocolate Yogurt Cake
- Nigella Whole Orange Cake
- Nigella Pumpkin Soup
Nigella Pea And Ham Risotto
Description
This delicious Nigella Lawson recipe for Pea and Ham Risotto is a quick, creamy meal perfect for weeknights. Made with orzo pasta, pancetta, and sweet peas, it’s an easy dish packed with flavor. You can customize it with pantry staples like regular olive oil or grated Parmesan, making it flexible and fuss-free!
Ingredients
Instructions
- Heat oil: Warm 2 tbsp garlic-infused olive oil in a heavy-based pan (approx. 22 cm/9 in diameter).
- Cook pancetta: Add 150g pancetta cubes and cook, stirring, until crisp and golden.
- Add garlic (if needed): If using regular olive oil, mince 1 garlic clove, add it, and cook for 1 minute.
- Cook peas: Stir in 150g frozen petits pois and cook for 2–3 minutes until no longer frozen.
- Add orzo: Mix in 250g orzo pasta, stirring to coat with the pancetta and peas.
- Add water and salt: Pour in 625ml (2½ cups) boiling water. Add a pinch of sea salt, stir, and simmer for 10 minutes, stirring occasionally to prevent sticking. Add more water if needed.
- Finish and serve: When the orzo is soft and starchy, stir in 1 tbsp unsalted butter and 2 tbsp grated Parmesan. Adjust seasoning with salt and pepper, and serve immediately in warm bowls.
Notes
- Use garlic-infused oil for extra flavor: If you don’t have it, regular olive oil with freshly minced garlic works just as well but must be cooked gently to avoid burning.
- Cook the pancetta until crisp: This adds a deep, smoky flavor and a satisfying texture to the risotto.
- Stir the orzo often: It prevents sticking and helps the starch release, creating the creamy texture you want.
- Adjust the water carefully: Add boiling water a little at a time if the risotto looks too dry while cooking.
- Serve immediately: This dish tastes best hot and fresh. If left too long, the orzo may absorb too much liquid and lose its creamy consistency.
Nigella Pea And Ham Risotto