Make this quick Risotto Pasta with orzo, peas, lentils and pancetta in just 25 minutes! This easy one-pan dinner recipe uses simple ingredients for a creamy, comforting meal perfect for busy weeknights.
If you love the creamy texture of risotto but don't always have the time (or patience) to stand at the stove stirring rice, risotto pasta is the perfect solution.
This dish uses orzo pasta, a small rice-shaped pasta, cooked slowly in broth until it becomes creamy and comforting-very much like risotto, but quicker and more forgiving. It's a simple, cozy recipe that works equally well as a main course or a side dish, and it's one I reach for often when I want something satisfying without too much fuss.
If you've never made pasta this way before, you're in for a treat.
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Quick Overview
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Equipment Needed: Large sauté pan or wide pot
- Serving Suggestions: Serve hot with freshly grated Parmigiano Reggiano and a drizzle of olive oil. While this pasta risotto stands well on its own, I love serving it with a quick vegetable side, such as sautéed spinach or steamed green beans.
Ingredient Notes
- Pancetta: Adds a savory, salty base that builds flavor right from the start.
- Red lentils: Cook quickly and naturally thicken the dish while adding plant-based protein.
- Orzo pasta: Gives this recipe its risotto-like texture without the extra stirring.
- Frozen peas: A convenient way to add color, sweetness, and freshness.
- Garlic: Brings warmth and depth to balance the richness of the pancetta.
- Vegetable broth: Keeps the dish light while letting the other ingredients shine (chicken broth works too).
Directions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat.
Add 4 ounces of diced Italian pancetta (about 1 cup) and cook until the fat is rendered, 5-7 minutes.
Add 2 minced garlic cloves and sauté for 30-45 seconds until fragrant (but not browned).
Stir in 1½ cup of frozen peas, 1 cup of rinsed red lentils and 1 cup of orzo-shaped pasta, stir to combine.
Add 3 cups of vegetable broth and stir to combine.
Reduce the heat to medium-low and simmer for about 7-10 minutes until the lentils are soft and pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pan. If necessary, add more broth.
Taste and season with salt and pepper. Drizzle 1 tablespoon of olive oil and garnish with a couple of tablespoons of parmesan cheese (if desired).
Serve immediately and enjoy!
Tips
- Do not rinse the orzo. The natural starch helps create that creamy, risotto-style texture.
- Pancetta swap: Italian pancetta adds great flavor, but bacon works well if that's what you have on hand.
- Stir toward the end. As the liquid reduces, stir more frequently to prevent the pasta from sticking to the bottom of the pan.
- Add more broth gradually if needed. If the orzo isn't tender and the liquid has been absorbed, add a splash of warm broth to keep the texture creamy.
- Taste before seasoning. Pancetta and broth can both be salty, so adjust salt at the very end.
Recipe Variations
- Vegetarian: Skip the pancetta and sauté the garlic in olive oil. Add extra peas or a handful of spinach at the end.
- With mushrooms: Add sliced mushrooms and cook them with the pancetta until lightly golden.
- Lemon finish: Stir in a little lemon zest and a squeeze of lemon juice just before serving for a brighter flavor.
- Extra creamy: Finish with a small handful of freshly grated Parmigiano Reggiano or a spoonful of ricotta.
- Protein boost: Stir in cooked shredded chicken or white beans during the last few minutes of cooking.
FAQ
Risotto pasta is a pasta dish made using the same cooking method as risotto. Instead of boiling the pasta in a large pot of water, small pasta shapes-most often orzo-are cooked slowly in broth. As the pasta releases its starch, the liquid thickens and creates a creamy texture similar to traditional risotto, but in less time and with less effort.
This dish is best when served right away, while the pasta is creamy and tender. That said, you can make it up to 2 days in advance and store it in an airtight container in the refrigerator. When reheating, add a small splash of vegetable broth or water, as the orzo will continue to absorb liquid as it sits. To reheat: Warm it gently on the stovetop over medium-low heat while stirring often.
If you don't have orzo on hand, other small pasta shapes work just as well. Acini di pepe, ditalini, or even broken angel hair pasta are all good options and will cook in a similar way. If you'd like to go in a more traditional direction, you can use arborio rice to make a classic risotto, keeping in mind that it will need more liquid and a longer cooking time.
Orzo cooks quickly, so timing is key. It can go from perfectly al dente to overcooked in just a few minutes. Start checking for doneness around the 7-minute mark and stir occasionally to keep an eye on the texture. If the liquid is absorbed but the pasta isn't quite tender, add a small amount of broth at a time (about ¼ cup) to keep the dish creamy without overcooking the orzo.
Yes. This recipe is very adaptable and works well with a variety of vegetables. Zucchini, cherry tomatoes, spinach, or kale can be added. Roasted butternut squash or mushrooms are also wonderful additions. Just keep in mind that firmer vegetables should be sautéed at the beginning so they have time to soften properly.
Yes. You can easily make this dish gluten-free by using gluten-free orzo or another small gluten-free pasta shape. Another option is to use arborio rice for a classic risotto, which will need additional liquid and a longer cooking time of about 25-30 minutes. Be sure to check that your vegetable broth is certified gluten-free as well.
Creamy Risotto Recipes You May Also Enjoy
If you enjoy creamy, comforting dishes like this one, you might also like the recipes below.
Recipe Inspiration
Over the years, one cook who has consistently inspired me is Nigella Lawson. I love her passion for food, and like so many others, I could happily listen to her talk about cooking for hours.
This recipe was inspired by Nigella's Pasta Risotto with Peas and Pancetta from her cookbook Nigellissima. Over the years, I've made a few small changes to better suit my own preferences. Instead of water, I use homemade vegetable broth for extra flavor. I also like to add a small amount of dried red lentils to boost the fiber. Finally, I replace the butter with a tablespoon of olive oil.
If you enjoy this risotto-style pasta, you might also like my orzo risotto, which follows a similar method and is just as creamy and comforting.
The best part? This orzo pasta dish comes together in less than 20 minutes, making it perfect for an easy weeknight meal.
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this orzo with peas, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Quick Pasta Risotto Recipe
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Ingredients
- 1 tablespoon olive oil
- 4 oz diced Italian pancetta about 1 cup
- 2 cloves garlic minced
- 1½ cups frozen peas
- 1 cup red lentils rinsed
- 1 cup orzo pasta
- 3 cups vegetable broth can also use chicken
- salt and pepper to taste
To garnish
- 1 tablespoon olive oil
- 2 tablespoons Parmesan cheese grated
Instructions
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat.
- Add 4 ounces of diced Italian pancetta (about 1 cup) and cook until the fat is rendered and begins to brown, 5-7 minutes.
- Add the minced garlic and cook for 30-45 seconds until fragrant (but not browned.)
- Stir in the frozen peas, rinsed lentils and pasta.
- Stir for 1 minute.
- Add the vegetable broth.
- Reduce the heat to medium-low and simmer for about 7-10 minutes.
- Stir occasionally to prevent the pasta from sticking to the bottom of the pan. If necessary add more broth.
- Taste and season with salt and pepper. Drizzle olive oil and garnish with parmesan cheese off the heat.
- Serve immediately.
Video
Notes
- Do not rinse the orzo. The natural starch helps create that creamy, risotto-style texture.
- Pancetta swap: Italian pancetta adds great flavor, but bacon works well if that's what you have on hand.
- Stir toward the end. As the liquid reduces, stir more frequently to prevent the pasta from sticking to the bottom of the pan.
- Add more broth gradually if needed. If the orzo isn't tender and the liquid has been absorbed, add a splash of warm broth to keep the texture creamy.
- Taste before seasoning. Pancetta and broth can both be salty, so adjust salt at the very end
Nutrition
I originally published this article on May 31, 2015, and republished it on January 20, 2022, and again on January 19, 2026 with updated content, photos and a video. Thanks for sharing!
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Maddie
Hi Maria,
I am really enjoying trying your recipes. My husband is Italian and your blog is making him very happy! I would like to know if ham can be substituted for the pancetta? I have some spiral ham in the freezer from Thanksgiving that I want to use up. Thanks! Maddie
Maria
Hi Maddie! That is a great way to use up your Thanksgiving leftovers. Ham is a wonderful substitute for pancetta in this recipe. Just keep in mind that pancetta is a bit saltier and fattier, so you might want to add a tiny splash more olive oil when sautéing the ham, and just taste for salt at the end. I’m so glad the recipes are a hit in your home!
Ur pal val
I love all risottos… can’t wait to try this!
Maria
Glad to hear! This makes a great supper for week nights! Thanks for stopping by 🙂
DB, Foodie Stuntman | Crazy Foodie Stunts
I love this idea. If you ever get the time, apply the risotto method to orzo. I published my version on the site a few years ago. I’d be curious to see which version you like better.
Maria
Hi DB! I love that idea. Can’t wait to try it out. Thanks for taking the time to comment 🙂