- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, heat chicken broth over low heat; keep warm. In large skillet, melt 1 tbsp of the butter and olive oil over low heat; cook pancetta, onion and garlic, stirring, until pancetta is golden brown, about 10 minutes. Stir in orzo; cook for 2 minutes, stirring. Add wine; cook, stirring constantly, until no liquid remains. Pour in reserved broth; bring to boil, stirring. Reduce heat; cook, stirring often, until orzo is tender but firm, about 10 minutes.
Remove from heat; stir in saffron, remaining butter, half of the Parmesan, pecorino (if using) and crème fraîche. Season with salt and pepper. Sprinkle with chives and remaining Parmesan.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 2 g
- Sodium 950 mg
- Sugars 6 g
- Protein 26 g
- Calories 525
- Total fat 24 g
- Cholesterol 65 mg
- Saturated fat 11 g
- Total carbohydrate 51 g
