- Pancetta (if using)
- Garlic Granules/powder
- Sliced Mushrooms
- Orzo Pasta
- Chopped Onion
- Sliced Peppers
- Veg Stock
- Frozen peas
- Swiss Roll
- Ambrosia Custard
Warm a large pot add a small amount of oil then add the chopped onion, chopped peppers, sliced mushrooms and garlic along with a pinch of salt and fry until soft.
Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in the stock and bring to a simmer. For a full patrol of 12 you might have 1500g pasta, so you’d use 1500ml stock.
Add more stock gradually, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer until the orzo is cooked through.
Shortly before the main dish is cooked fry the pancetta in a separate frying pan until crisp and golden (skip this step if you would like the vegetarian option.)
Add the lemon juice & basil
Season to taste, then cover and leave to rest for 2 mins.
Serve and add pancetta, if using, and parmesan as required.