Delicious Mushroom and Pancetta Orzotto with Fresh Spinach – Perfect!

Mushroom and Pancetta Orzotto with Fresh Spinach by @coxys_kitchen

This Mushroom and Pancetta Orzotto with Fresh Spinach, is a great alternative to a more traditional risotto.

This oozy and comforting pasta dish is just what the doctor ordered, especially during these colder months – and with less stirring and less cooking time, Mushroom and Pancetta Orzotto with Fresh Spinach makes for the perfect midweek treat. Serves 2

Prep time: 10 minutes

Cooking time: 30 minutes

INGREDIENTS:

  • 80g Diced pancetta
  • 120g Chestnut mushrooms, sliced
  • 1 tsp Olive oil
  • 1 Echalion shallot, finely diced
  • 80ml Dry white wine
  • 175g Orzo pasta
  • 400 ml Hot chicken or veg stock
  • Salt and pepper
  • Handful of fresh spinach
  • 60g Pecorino, finely grated
  • Optional: 1 Tbsp crème fraiche

METHOD:

  1. Heat a large sauté of frying pan on a medium-high heat and fry the diced pancetta until slightly crispy. You don’t need to add oil for this, as the pancetta will cook in its own fat. Remove with a slotted spoon and set aside

  2. Carefully wipe the pan with kitchen paper to remove most of the fat, leaving behind approximately ½ tablespoon. Add the sliced mushrooms and cook for 4-5 minutes until golden, then remove from the pan and set aside

  3. Lower the heat to medium, then add the olive oil and shallot and cook for 3-4 minutes until softened. Add half the mushrooms back to the pan and stir in the orzo. Add the wine and leave to cook for a few minutes until the alcohol has evaporated. Now add the hot stock, cover with a lid and leave to simmer for 10-12 minutes until the pasta is cooked al dente

  4. Half way through, stir the orzo and season with salt and pepper. Be careful not to add too much salt, as the salt will come from the pancetta and pecorino

  5. When the orzo is almost cooked, stir in the fresh spinach so it starts to wilt. Finally add in the cooked pancetta and remaining mushrooms and fold through the orzotto. If using, stir in the crème fraiche for added richness. Serve into warmed bowls and finish with a final grating of pecorino and a drizzle of olive or truffle oil
Pancetta Orzotto

About Coxy’s Kitchen

Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. Gather your nearest and dearest and let Coxy’s Kitchen cook your next dinner party, leaving you all the time to spend with your guests, instead of slaving over a hot stove. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

For more delicious recipes from Sarah

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