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£1.04/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the mushrooms into a heatproof bowl, pour over 300ml just-boiled water, then cover and leave to rehydrate for 15-20 minutes.
Place a wide sauté pan or saucepan over a medium heat. Add 1 tbsp extra virgin olive oil and the pancetta, then fry for 7 minutes or so, stirring occasionally.
Meanwhile, bring a saucepan of heavily salted water to the boil. Add the orzo and cook for 7-8 minutes, until just tender. Drain through a fine sieve, reserving some pasta water.
After 7 minutes cooking time, the pancetta should be starting to colour and much of the fat will have rendered. Add the shallot and cook for 3-4 minutes more, reducing the temperature a little if it looks like it will burn. Add the garlic and half the thyme, then mix and cook for 1 minute more.
Stir in the tomato purée, add the vermouth (or wine) and allow to boil and reduce for 1 minute. Add the mushrooms and their stock, avoiding the grit at the base of the container.
Mix in the orzo. Add the petits pois and a ladle of reserved pasta water. Simmer gently for 2-3 minutes, shuffling occasionally and adding more water if necessary, so the orzotto is loose and the peas are cooked and piping hot throughout. It should flow over a plate, rather than sit stiffly.
Add the remaining thyme, check for seasoning and add more salt or pepper (or both) to taste, if needed – bear in mind the Stilton is salty. Divide between plates or shallow bowls. Add 2 tbsp extra virgin olive oil, then sprinkle thin slices of Stilton over the top and serve.
Typical values per serving when made using specific products in recipe
Energy | 3,577kJ/ 854kcals |
---|---|
Fat | 39g |
Saturated Fat | 16g |
Carbohydrates | 86g |
Sugars | 6.7g |
Fibre | 9.8g |
Protein | 36g |
Salt | 2.1g |
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