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    Home » Pasta » Quick Pasta Risotto

    Quick Pasta Risotto

    January 20, 2022 , Updated November 10, 2023 Maria 4 Comments

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    Orzo pasta risotto in a cast iron pan.

    This Quick Pasta Risotto is an easy and healthy recipe for a one-pan dinner ready in less than 30 minutes. The perfect supper for those busy evenings!

    Orzo Pasta Risotto in a cast iron pan.
    Jump to:
    • Introduction
    • Directions
    • Recipe Variations
    • Tips
    • Serving Suggestions
    • Pea Recipes we love
    • Recipe inspiration
    • Lentil recipes
    • Recipe

    Introduction

    Do you have any “genius” recipes – ones that seem obvious when you read them but, for some reason, you couldn’t come up with on your own? I want to share one such recipe called quick pasta risotto.

    To avoid all disappointment, let me say right away that this is not your typical risotto recipe. And since I believe in full disclosure: no, I’m not the genius behind this recipe.

    This is a recipe for a risotto wanna-be that takes a lot less time and energy to make.

    This rice-shaped pasta dish is the type of recipe you make when you get home late because of the crazy traffic. You have all but 20 minutes to feed the kids before running off to soccer or baseball or tennis or swimming or whatever practice you are running late for (because as parents, we are always running late for something…right?).

    An overhead photo of pasta risotto in a cast iron pan.

    What you have here is a recipe for a delicious meal that you can make with a few basic ingredients in as little as 20 minutes.

    I find myself making this recipe because it’s perfect for the evenings when you’re too tired to cook, in a rush to get somewhere, or in need of some comfort food.

    There’s only one pot to wash, so cleanup is quick too. And, well, you have the bonus that it tastes great! And the leftovers are great for lunch the next day.

    One of the ingredients in this orzo risotto is pancetta, a type of Italian bacon usually unsmoked.

    This recipe also calls for orzo, a type of pasta that has the shape of rice. This small pasta is a great addition to soups, stews, or side dishes. It can easily replace rice in any meal and makes for great salads. It also cooks in no time at all. You will see that once you try orzo-shaped pasta, it will quickly become one of the staples in your pantry.

    Once all the ingredients are combined, let them simmer for about 10 minutes and that’s it! Supper is ready!

    Are you in?

    Willing to give this a try? Let me show you how easy it is to make this rice-like pasta dish.

    The individual ingredients to make orzo risotto in bowls.

    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.

    Italian pancetta and garlic sauteed in a cast iron pan.

    Add 2 minced garlic cloves and sauté for 30-45 seconds until fragrant (but not browned).

    Red lentils, frozen peas and orzo pasta added to pancetta in a cast iron pan.

    Stir in 1½ cup of frozen peas, 1 cup of red lentils and 1 cup of orzo-shaped pasta, stir to combine. 

    Add 3 cups of vegetable broth and stir to combine.

    Pasta risotto in a cast iron pan.

    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! 

    Recipe Variations

    • For a vegan variation, omit or replace the pancetta with “fake” bacon; taste to adjust seasonings. 

    Tips

    • Do not rinse the orzo pasta when making this recipe, as the starch contributes to the dish’s creaminess.
    • You can find Italian pancetta in specialty shops; in a pinch, you can always substitute it with bacon.
    • Towards the end of the cooking time, stir frequently to prevent the pasta from sticking to the bottom of the pan.

    Serving Suggestions

    Although this pasta recipe is great on its own, why not combine it with a tasty vegetable side dish like sauteed spinach or steamed green beans. These vegetable sides are flavorful, healthy and so easy to make!

    Pea Recipes we love

    Whether fresh or frozen, peas are versatile legumes with many culinary uses in Italian cuisine. In addition to soups and salads, you can also use them in stews, purées, risotto or pasta dishes. One of our favorite side dishes combining peas and orzo is this orzo risotto recipe. Adding asparagus makes it the perfect recipe for spring, just like this farro salad recipe.

    A close up photo of pasta risotto.

    Recipe inspiration

    Whenever channel surfing on The Food Network, I always hope Nigella Lawson will magically appear. I love her passion for food and like so many, I could listen to her talk for hours on end!

    I was inspired by Nigella’s “Pasta Risotto with Peas and Pancetta” found in her cookbook Nigellissima.

    Over the years, I’ve made a few changes to adapt to my preferences. For example, instead of water, I use homemade vegetable broth. I also like to add dried red lentils to increase the fiber in the recipe. Finally, I replace the butter with one tablespoon of olive oil. 

    This orzo pasta dish comes together in less than 20 minutes, so you have lots of time to do the dishes (if you want to) before running off to soccer practice.

    Enjoy!

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    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!

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      Fregola Pasta Recipe with Lentils

    Recipe

    A close up photo of orzo risotto.

    Quick Pasta Risotto

    This Quick Pasta Risotto is an easy and healthy recipe for a tasty dinner that is ready in less than 30 minutes. Perfect for busy evenings!
    5 from 1 vote
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    Course: Main
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 servings
    Calories: 544kcal
    Author: Maria Vannelli RD
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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
    • 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, 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.
    • Serve immediately.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    • Do not rinse the orzo pasta when making this recipe as the starch contributes to the creaminess of the dish.
    • You can find Italian pancetta in specialty shops. In a pinch, you can always substitute with bacon.
    • Towards the end of the cooking time, stir frequently to prevent the pasta from sticking to the bottom of the pan.
    Variations: For a vegan variation, omit or replace the pancetta with “fake” bacon. Taste to adjust seasonings. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe inspired by Nigella

    Nutrition

    Serving: 1serving | Calories: 544kcal | Carbohydrates: 59g | Protein: 22g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 879mg | Potassium: 754mg | Fiber: 15g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 4.6mg
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    This post was originally published on May 31, 2015, and republished on January 20, 2022, with updated content and photos. Thanks for sharing!

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    Filed Under: Main Dishes, Pasta

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Ur pal val

      April 29, 2018 at 9:22 am

      5 stars
      I love all risottos… can’t wait to try this!

      Reply
      • Maria

        April 29, 2018 at 6:25 pm

        Glad to hear! This makes a great supper for week nights! Thanks for stopping by 🙂

        Reply
    2. DB, Foodie Stuntman | Crazy Foodie Stunts

      March 06, 2016 at 12:47 pm

      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.

      Reply
      • Maria

        March 06, 2016 at 1:37 pm

        Hi DB! I love that idea. Can’t wait to try it out. Thanks for taking the time to comment 🙂

        Reply

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