Orzotto With Peas And Bacon Recipes

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ORZOTTO



Orzotto image

Provided by Kelsey Nixon

Time 25m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, diced
1 1/2 cups orzo or pearl barley
1/2 cup dry white or red wine
3 cups chicken stock, beef stock, or low-sodium broth
1/2 to 1 cup vegetables
1/3 cup grated cheese
Fresh herbs or other aromatics
1/4 cup heavy cream
Vinegar or lemon juice
Salt and freshly ground black pepper
Orzotto Variations, recipes follow

Steps:

  • In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
  • Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.
  • Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve.
  • Orzotto Variations:
  • Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.
  • Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.
  • Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

ORZOTTO WITH PEAS AND BACON



Orzotto with Peas and Bacon image

Got half an hour to spare? Do you family a good turn and try our Orzotto with Peas and bacon tonight. Full of yummy peas and bacon, as you might have guessed, the orzotto recipe really comes to life with the help of a chive and onion reduced-fat cream cheese. The extra sprinkle of Parmesan doesn't hurt, either!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

2 Tbsp. extra virgin olive oil
1/2 cup chopped onions
1-1/2 cups orzo pasta, uncooked
3 cups fat-free reduced-sodium chicken broth
1 cup frozen peas
1/4 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oil in large saucepan on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add pasta; cook and stir 2 min. or until lightly browned.
  • Stir in chicken broth. Bring just to boil; cover. Simmer on medium-low heat 8 to 10 min. or until pasta is tender and broth is absorbed, adding peas for the last minute. Remove from heat.
  • Add reduced-fat cream cheese, bacon and 1/4 cup Parmesan; stir until cream cheese is completely melted.
  • Serve topped with remaining Parmesan.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 590 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 4 g, Protein 14 g

ORZOTTO WITH PEAS



Orzotto with Peas image

"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes, such as pasta," Kelsey says.

Provided by Kelsey Nixon

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 onion, diced
1 1/2 cups orzo or pearl barley
1/4 cup dry white wine (or chicken stock)
3 cups chicken stock or low-sodium broth
1/2 cup frozen petite green peas, thawed
1/3 cup grated parmesan cheese, plus more for topping
2 tablespoons thinly sliced fresh basil
1/4 cup heavy cream
1 teaspoon grated lemon zest, plus the juice of 1 lemon
Salt and freshly ground pepper

Steps:

  • Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
  • Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
  • Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.

ORZOTTO WITH PANCETTA & PEAS



Orzotto with pancetta & peas image

Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family

Provided by Dani Mosley

Categories     Dinner, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 9

150g diced pancetta
1 red onion , finely chopped
4 garlic cloves , crushed
500g orzo
1.5 litres chicken stock
500g frozen petit pois or peas
½ lemon , zested and juiced
small bunch basil , leaves picked and shredded
75g parmesan , grated, plus extra to serve

Steps:

  • Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
  • Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
  • After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium

EASY RISOTTO WITH BACON & PEAS



Easy risotto with bacon & peas image

Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

1 onion
2 tbsp olive oil
knob of butter
6 rashers streaky bacon, chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
freshly grated parmesan, to serve

Steps:

  • Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
  • Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
  • Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
  • Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
  • Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium

TOASTED ORZO WITH PEAS, ONION AND BACON



Toasted Orzo with Peas, Onion and Bacon image

Provided by Gail Conde

Categories     Onion     Pasta     Pork     Side     Sauté     Quick & Easy     Bacon     Spring     Bon Appétit     Florida     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 cups orzo (rice-shaped pasta)
1 1/4 cups chopped onion
5 bacon slices, chopped
3 1/4 cups (or more) canned low-salt chicken broth
1 1/2 cups frozen peas, thawed

Steps:

  • Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.

CHEESY BAKED ORZO WITH BACON & PEAS RECIPE - (4.1/5)



Cheesy Baked Orzo with Bacon & Peas Recipe - (4.1/5) image

Provided by carol gorman

Number Of Ingredients 10

8 ounces bacon, diced
2 cloves garlic, chopped
2 tablespoons all-purpose flour
2 1/2 cups milk
8 ounces Gruyere cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound orzo
1 1/2 cups frozen peas, thawed
1/4 cup Parmesan, grated

Steps:

  • Heat oven to 400 degrees. Heat a large skillet over medium heat. Add bacon; cook 8 minutes, until crispy. Remove to a plate with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat. Stir in garlic; cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk, bring to a simmer and cook 5 minutes. Stir in Gruyere, salt and pepper until smooth. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add orzo; cook 2 minutes less than package directions. Drain. Stir into sauce with peas and cooked bacon. Transfer orzo to a 2-quart baking dish. Top with Parmesan. Bake at 400 degrees for 20 minutes, until bubbling and lightly browned.

MUSHROOM AND PEA ORZOTTO



Mushroom and Pea Orzotto image

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Provided by Kim

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
  • Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
  • Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g

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