Being Greek Cypriot, we enjoyed orzo as a staple in our housewhen I was growing up. Whether it was the star of the show, or just stirred into soups, stews and lentils, it had a place in many of our meals, and even now I find that it has the ability to please a range of palates and situations, from small fussy eaters to romantic dinners. This one-pan meal is ready in 30 minutes, and also reheats wonderfully with a splash of boiling water; I’ve even been known to throw in a handful of frozen peas for an extra portion of veg for the kids.
Leek, pancetta and white wine orzo
Prep 10 min
Cook 30 min
Serves 4
90g smoked pancetta, finely sliced
2 tbsp olive oil
500g leeks, washed, trimmed and finely sliced
2 garlic cloves, peeled and finely sliced
1 large knob unsalted butter
Sea salt and black pepper
12g fresh thyme sprigs
150ml white wine
300g orzo
1 litre chicken stock
½ lemon
60g pecorino, finely grated
1 handful flat-leaf parsley, finely chopped
Put the pancetta and oil in a deep, wide frying pan or large saucepan, set it over a medium heat and fry for three or four minutes, until the pancetta is crisp.
Add the leeks, sliced garlic and butter to the pan, season generously, then pick in the thyme leaves and cook, stirring often, for five minutes. Add the wine, turn up the heat and stir until most of the liquid evaporates.
Add the orzo, stir for a few minutes until it’s all coated in the buttery leeks, then pour in the stock and bring to a boil. Turn down the heat to low, cover the pan and leave to simmer for 10 minutes, stirring once or twice. Take off the heat, squeeze in the lemon juice, then stir in most of the grated pecorino.
Leave, still covered, for a minute, then serve sprinkled with the parsley, remaining pecorino and some extra grinds of black pepper.
