Easier-Than-Risotto with Spinach and Bacon




Prep Time


Cook Time

Toasting the raw orzo with the bacon, garlic and herbs infuses so much flavour into this quick one-pot meal, which can be enjoyed as a main meal for two or side dish for up to six.



  • 1 tablespoon cooking oil
  • 200g bacon – diced
  • 1 cup uncooked orzo pasta
  • 4 cloves garlic – crushed
  • ¼ teaspoon dried Italian herbs
  • 2½ cup chicken or vegetable stock
  • 1¼ cups cream
  • 2 cups baby spinach
  • ½ cup grated parmesan
  • Ground black pepper, to taste


  • Heat the oil in a medium saucepan over a high heat.
  • Add the bacon and fry, stirring often, until crispy.
  • Stir in the pasta, garlic and herbs. Cook for 2–3 minutes, stirring often.
  • Stir in the stock and cream. Simmer for 10 minutes, stirring often.
  • Remove from the heat and stir in the spinach, parmesan and pepper.
  • Cover and leave to sit for 3–5 minutes before serving.