Looking for a dish that is both simple and seriously good? Try this creamy orzo, which pairs the soft texture of orzo pasta with flavourful additions like bacon, peas and leek, topped with soft, creamy burrata. Not only is this recipe easy to make, it is also full of flavour.
Orzo, a rice-shaped pasta, is cooked to perfection here and combined with fried bacon and sautéed leek. The green peas add a pleasant sweetness and texture to the dish, and the burrata on top melts gently into the heat of the finished dish, rounding off every bite with its rich, creamy consistency.
This dish easily stands on its own as a main course, or it can be served as part of a larger meal alongside a piece of juicy chicken, a slice of pork tenderloin or even a piece of salmon or other white fish. It is the perfect dish for any occasion, whether a quick weeknight dinner or a more special get-together. Creamy orzo with bacon, peas, leek and burrata is guaranteed to be a hit at the dinner table.
Creamy orzo with bacon, peas, leek and burrata
Ingredients
- 200 g bacon, diced
- 25 g butter
- 2-3 tbsp oil
- 1 shallot, finely chopped
- 3 cloves garlic, grated or crushed
- 1 leek, finely sliced (set aside the greenest part of the top)
- 150 ml white wine
- 400 g orzo/risini
- 700-800 ml stock, chicken or vegetable
- 100 ml cream
- 140 g Parmesan, finely grated
- 150 g frozen peas, defrosted
- Salt and freshly ground pepper
To serve
- 1-2 balls of burrata
- 1 lemon, finely grated zest only
- Fresh peas, if in season (optional)
- Parsley, basil or similar
Method
- Fry the bacon in a frying pan until golden and crisp, and set it aside on a piece of kitchen paper.
- Wipe the pan with kitchen roll, and melt the butter in it together with the oil.
- Fry the shallot, garlic and leek until the shallot is soft and translucent – season with freshly ground pepper.
- Pour in the white wine and let it reduce for a moment.
- Add the orzo and most of the stock, and let the orzo cook over a steady, low heat.Stir it regularly, and add more stock as it is needed. It is cooked a little like a risotto.
- When the orzo is almost tender, which takes about 15 minutes, pour in the cream along with the Parmesan, peas and the sliced green part of the leek. Add the bacon as well, and heat the dish through thoroughly. Adjust the consistency with more stock if needed.Season to taste with salt and freshly ground pepper.
- Tear open the burrata on top of the dish, and drizzle with a little olive oil.
- Sprinkle with finely grated lemon zest and freshly ground pepper, and a few fresh herbs or peas if you like.
Nutrition
Premium
Mega lækkert, manden havde glemt at købe fløde, men det smagte stadig himmelsk!
Hej Tenna
Åhhh hvor dejligt at høre – tak 🙂
Warm wishes, Dianna
Kan man bruge risottoris til denne ret?
Hej Henriette
Ja det kan du sagtens gøre 🙂
Warm wishes, Dianna
Skøn og anderledes pastaret. Var især vild med det lille strejf af citron, det gør noget godt for retten
Hej Tove
Hvor er det bare dejligt at høre – tusind tak fordi du skriver det:)
Warm wishes, Dianna