We love Pancetta and Leek Orzotto and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Chicken Stock Powder(ContainsCelery)
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Pop the kale on a large baking tray and drizzle with oil. Season with salt and pepper, toss to coat the leaves evenly. Set aside.
Heat a drizzle of oil in a saucepan on medium-high heat. Add the pancetta and cook, stirring frequently until starting to brown, 4-5 mins. Add the onion and leek to the pan, and cook, stirring frequently until softened, 5-6 mins, then add the garlic. Stir continuously and cook for 1 minute.
Stir the orzo into the pan followed by the water (see ingredients for amount) and the chicken stock powder.
Bring to a simmer, then reduce the heat to medium-low and simmer until the orzo is cooked and the liquid absorbed, 10-12 mins. Stir every couple of mins to ensure the orzo is not sticking to the bottom of the pan. If the mixture is looking a bit dry and the orzo is not quite cooked, just add a splash of water and keep cooking.
5 mins before the orzo is ready, pop the kale in the oven to bake until crispy and tender, 4-5 mins, then remove from the oven.
Once the orzo is tender, the liquid has been absorbed and the mixture has a lovely creamy texture, remove from the heat and stir in the hard Italian cheese. Taste and add salt and pepper if you feel it needs it. Serve in bowls with the crispy kale on top and enjoy!