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Bacon and Leek Orzotto

Bacon and Leek Orzotto

with Crispy Kale Topping

Family Friendly
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We love Pancetta and Leek Orzotto and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)


1 unit(s)

Garlic Clove

1 bag(s)


90 grams

Bacon Lardons

180 grams


(ContainsCereals containing Gluten)

450 milliliter(s)

Pasta Water

1 sachet

Chicken Stock Powder

1 bag(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2527 kJ
Energy (kcal)604 kcal
Fat17.0 g
of which saturates7.0 g
Carbohydrate82 g
of which sugars12.0 g
Protein30 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Measuring Cups
Instructionsarrow up iconarrow up icon
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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!