Being Greek Cypriot, we loved orzo as a staple in our housewhen I used to be rising up. Whether or not it was the star of the present, or simply stirred into soups, stews and lentils, it had a spot in a lot of our meals, and even now I discover that it has the flexibility to please a spread of palates and conditions, from small fussy eaters to romantic dinners. This one-pan meal is prepared in half-hour, and likewise reheats splendidly with a splash of boiling water; I’ve even been identified to throw in a handful of frozen peas for an additional portion of veg for the youngsters.
Leek, pancetta and white wine orzo
Prep 10 min
Prepare dinner 30 min
Serves 4
90g smoked pancetta, finely sliced
2 tbsp olive oil
500g leeks, washed, trimmed and finely sliced
2 garlic cloves, peeled and finely sliced
1 giant knob unsalted butter
Sea salt and black pepper
12g recent thyme sprigs
150ml white wine
300g orzo
1 litre rooster inventory
½ lemon
60g pecorino, finely grated
1 handful flat-leaf parsley, finely chopped
Put the pancetta and oil in a deep, vast frying pan or giant saucepan, set it over a medium warmth and fry for 3 or 4 minutes, till the pancetta is crisp.
Add the leeks, sliced garlic and butter to the pan, season generously, then decide within the thyme leaves and prepare dinner, stirring usually, for 5 minutes. Add the wine, flip up the warmth and stir till a lot of the liquid evaporates.
Add the orzo, stir for a couple of minutes till it’s all coated within the buttery leeks, then pour within the inventory and produce to a boil. Flip down the warmth to low, cowl the pan and depart to simmer for 10 minutes, stirring a couple of times. Take off the warmth, squeeze within the lemon juice, then stir in a lot of the grated pecorino.
Depart, nonetheless lined, for a minute, then serve sprinkled with the parsley, remaining pecorino and a few further grinds of black pepper.
