Connie'S Risotto

• 2 tbsp. plain or garlic-flavoured oil
• 2 cloves garlic, peeled and crushed
• 6 oz. (170 g) cubed pancetta or bacon
• 1-1/4 cups (310 ml) frozen peas
• 1/2 lb. (250 g) orzo pasta
• 2-1/2 cups (625 ml) boiling water
• Salt, to taste
• 1 tbsp. (15 ml) soft butter
• 2 tbsp. (30 ml) grated Parmesan cheese
• Pepper to taste

1. Warm the oil in a heavy pan that will take everything later, a Dutch oven or saucepan of 10 inches diameter should be plenty big enough. Add the garlic and let cook until fragrant, swirling in the oil occasionally, about 3 or 4 minutes. (Don't let it brown; that will add a bitter flavour to the dish.) Remove the garlic. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them.
2. Add the pasta and turn it about in the pancetta and peas then pour in the boiling water. Add salt; then turn down the heat and let simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.
3. When it's ready, the pasta should be soft and starchy and the water absorbed. Beat in the butter and Parmesan into the pan. Serve immediately.

garlic, garlic, bacon, frozen peas, orzo pasta, boiling water, salt, butter, parmesan cheese, pepper

Taken from www.epicurious.com/recipes/member/views/connies-risotto-52734971 (may not work)