A super quick 15 minute creamy orzo dish perfect for a weeknight! I love risotto but on a weeknight it requires too much effort, so this is a bit of a cheat to a risotto style dish. Pancetta & leek is one of my favourite combinations and it pairs so well with the pecorino in this dish.
Total Cooking Time
15 Minutes
Ingredients (Serves 2)
1 Medium leek
150g Orzo
600ml Vegetable stock
1 tbsp Unsalted butter
70g Smoked pancetta
2 Garlic cloves (minced)
25g Pecorino
3 tbsp Half-fat creme fraiche
Method
1. Heat olive oil in a pan and add the garlic, cook for 30 seconds and add the orzo. Mix to coat the orzo then add the vegetable stock and boil for 7-8 minutes.
2. Add the unsalted butter to a separate pan and fry the pancetta then add the leek.
3. Stir the orzo occasionally to ensure it doesn't stick to the bottom of the pan, if it looks dry you can add a little water.
4. Once the orzo is cooked (there should still be a little vegetable stock) add the creme fraiche, leek, pancetta and stir to combine. Serve with pecorino & black pepper.
