This dish has to be one of the easiest recipes in my repertoire. I could make it blind folded or “two sheets to the wind” or both. It only takes five minutes to prepare and ten minutes to cook. Weather you call it Orzo (Greek), or Risoni (Italian), depending on which camp you belong to, it’s a fun ingredient to use that you would swear was rice.
|Prep Time||5 minutes|
|Cook Time||12 minutes|
- 1 cup orzo or risoni
- 2 or 3 rashers bacon diced into 1cm pieces
- 1 large handful frozen peas straight from the freezer
- 3 small button mushrooms sliced optional
- 1 garlic clove finely diced
- 2 cups boiling water
- 1 knob butter optional
- cracked black pepper
- parmesan or pecorino cheese grated for topping (optional)
- In a medium sized, heavy based pot, sauté the bacon for a couple of minutes in a dash of olive oil. Add the garlic and stir for one minute. Now the mushrooms (if you are using mushrooms) and stir for a minute or two.
- Add the frozen peas stirring for another minute and lastly add the orzo. Continue to stir for a couple of minutes until combined and the orzo glistens.
- Pour in the hot water and simmer on a very low heat with the lid on for 10 minutes. Turn off the heat. There will still be a little liquid, but don’t continue to cook. Leave the lid on the pot for a minute without stirring. The pasta will continue to absorb the liquid.
- Mix through a knob of butter and a good twist or two of cracked pepper.
Both orzo and risoni are available at supermarkets
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