Orzo Risotto with Pancetta & Parmesan Orzo Risotto with Pancetta & Parmesan

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 4 servings



In saucepan, heat chicken broth over low heat; keep warm. In large skillet, melt 1 tbsp of the butter and olive oil over low heat; cook pancetta, onion and garlic, stirring, until pancetta is golden brown, about 10 minutes. Stir in orzo; cook for 2 minutes, stirring. Add wine; cook, stirring constantly, until no liquid remains. Pour in reserved broth; bring to boil, stirring. Reduce heat; cook, stirring often, until orzo is tender but firm, about 10 minutes.

Remove from heat; stir in saffron, remaining butter, half of the Parmesan, pecorino (if using) and crème fraîche. Season with salt and pepper. Sprinkle with chives and remaining Parmesan.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 2 g
  • Sodium 950 mg
  • Sugars 6 g
  • Protein 26 g
  • Calories 525
  • Total fat 24 g
  • Cholesterol 65 mg
  • Saturated fat 11 g
  • Total carbohydrate 51 g
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Lunch & Dinner

Orzo Risotto with Pancetta & Parmesan