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Italian Recipes
Superquick Butternut and Pancetta Orzo

Superquick Butternut and Pancetta Orzo

with Spinach

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3.3 / 4 Ratingout of 1138 ratings
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Looking for a tasty midweek dinner option? Try cooking up our Butternut Orzo in just 20 minutes for a balanced and tasty dinnertime.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Diced Butternut Squash

1 pack(s)

Baby Plum Tomatoes

½ pot(s)

Dried Thyme

1 pack(s)

Pancetta Lardons

1 sachet

Chicken Stock Powder

180 grams



1 sachet

White Wine Vinegar


1 pinch

Chilli Flakes

1 bag(s)

Baby Spinach

½ pack(s)

Crème Fraîche


1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 bunch(es)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat17.0 g
of which saturates9.0 g
Carbohydrate88 g
of which sugars15.0 g
Protein27 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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Cook the Veg
Cook the Veg

a) Bring a large saucepan of water to the boil with a pinch of salt for the orzo. b) Pop the butternut squash, cherry plum tomatoes, dried thyme and pancetta lardons on a large baking tray and drizzle with oil. c) Season with salt and pepper, toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.

Cook the Orzo
Cook the Orzo

a) Meanwhile, add the stock powder and orzo to the pan of boiling water, reduce the heat to medium and cook until just tender, 10-12 mins. b) When the orzo is done, drain it in a sieve, reserving the cooking water (see ingredients for amount) in a measuring jug. c) Allow the orzo to drain really well. Keep the pan, we will use it next!

Add the Spinach
Add the Spinach

a) Return the now empty saucepan to medium heat and add the white wine vinegar, drained orzo and a pinch of chilli flakes (careful, they're hot! You can always add more later). Cook, stirring, for 1 minute, then stir in the reserved water and spinach. b) Keep stirring until the spinach has wilted, 2-3 mins.

Make it Creamy!
Make it Creamy!

a) Now add the crème fraîche - keep stirring! TIP: The more you stir, the creamier the orzo will become! b) Cook for another 2-3 mins then remove the pan from the heat. TIP: Stir in a splash more hot water if it seems a bit dry - you are looking for the consistency of risotto!

Finish Up
Finish Up

a) Carefully fold through the roasted veggies and pancetta lardons and the Italian style grated hard cheese. b) Use scissors to snip in half the chives. Season to taste with salt, pepper or more chilli flakes if needed.


a) Serve the superquick butternut orzo in bowls. b) Snip over the remaining chives and finish with a sprinkling more of chilli flakes, if liked. Enjoy!