Creamy Lemon Leek Orzo with Crispy Bacon and Peas

Instructions

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   1. Heat a wide skillet or shallow pot over medium-high heat. If you prefer more controlled browning, preheat the pan to about 175°C / 350°F for 1-2 minutes. Add the bacon and cook for 4-5 minutes, stirring, until crispy. Transfer to a paper towel-lined plate and keep the fat in the pan.

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   2. Reduce to medium heat. Add the olive oil if needed along with the leek and a pinch of salt. Cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more so it does not burn.

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   3. Add the orzo to the pan and stir for 1 minute so it gets well coated with the leek and bacon fat.

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   4. Pour in the hot broth, add the black pepper, and bring to a gentle boil over medium-high heat. Once boiling, reduce to medium and cook for 8-9 minutes, stirring often, until the orzo is tender and the mixture is creamy.

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   5. Stir in the frozen peas and cook 2 minutes more. Add the cream, grated Parmesan, lemon zest, and 2 tablespoons (2 tbsp) lemon juice. Stir for 1 minute until creamy and well combined.

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   6. Taste and adjust with more salt or pepper if needed. If it becomes too thick, add a small splash of extra hot broth or water.

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   7. Serve the orzo immediately topped with the crispy bacon, chopped chives, and, if desired, a little extra Parmesan and lemon zest.