This leek and bacon orzo is one pan, 0nly a few ingredients, and straight up scrumptious! Who says simple food means boring food? Not me! This dish is one the whole family can enjoy, and it will not break your bank account!
With only seven ingredients (one being butter), this recipe is one of the easiest out there. Another plus is that this meal doesn’t leave you feeling heavy, like some other pasta dishes might.
Key Ingredients:
- Leek is caramelised and adds a beautiful slightly sweet flavour. Leeks have a similar flavour to onions, but more mild. They are often overlooked, but are a perfect aromatic to switch up a dish. I use the bottom half of the leek.
- Bacon brings a salty and umami punch. In New Zealand typically bacon comes in a ‘streaky form’, marbled with fat. I fry the bacon so it gets a nice crispy texture, and renders out all its fatty goodness. Then saute the leek in the fat for optimal flavour.
- Orzo resembles the shape of a large grain of rice, but it is actually a form of pasta. It cooks in a similar concept to risotto, and is also referred to as risoni. Typically pasta you cook separately from the sauce, but the beauty of orzo is that you can cook it in the sauce – and it will soak up the flavours!
- Parmesan, I am a parmesan girly at heart. If I’m adding cheese to almost anything there’s going to be parmesan involved. Sprinkling parmesan on top gives the pasta a slightly salty, nutty, flavour.
- Garlic is the other aromatic. When the leeks are almost finished caramelising crushed garlic is added. Garlic builds on the caramelised flavour and adds depth to the base of this pasta dish.
- Chicken stock is one of my favourite pantry staples. Using chicken stock adds depth to the dish. It brings the sauce to another level, whilst being a great vessel for the flavours of the dish to shine.
- Butter is used to add a smooth velvety texture to the sauce. It blends in with the chicken stock and parmesan, carrying the delicious flavours of the leek and bacon orzo.
How to make this ah-maz-ing leek and bacon orzo
Fry up the bacon.
Cut the bacon into small pieces, and add to a medium heat pan. Cook the bacon until the fat has rendered out, and is slightly crispy. Once cooked, remove and set aside.
Sweat them leeks.
Slice the leek into small-medium strips. Add the leek to the pan with the remaining bacon fat and a dash of chicken stock. Saute until the leek begins to sweat.
Time to get aromatic.
When the leeks have started to soften, add the crushed garlic and leave to lightly caramelise it for a couple minutes.
Toast the orzo.
Add another dash of chicken stock to the pan, then add the orzo. Stir to coat and let the orzo toast until lightly golden.
Cook the leek and bacon orzo.
Slowly pour in the chicken stock, then simmer for 10 minutes. After 10 minutes, the liquid should have reduced. Mix in the parmesan, return the bacon, and leave for another few minutes or so.
Let’s get to eating.
Serve and enjoy!
Storage
This leek and bacon orzo is perfect to keep for leftovers, whether it be dinner or lunch the next day. Let the orzo dish cool to a lukewarm/room temperature first, then place in an airtight container. Store in the fridge for up to 3 days.
What to serve it with?
This leek and bacon orzo dish is made to be a one pot meal, with no need for additives. However… if you would like to bulk up the meal then this could definitely be served with some chicken or a side of greens – maybe some green beans?
More cozy recipes:
- Braised Short Ribs
- Brie and Bacon Gnocchi
- Camembert Bacon Wedge Bake
- Mince and Cheese Pie
- Tomato Pesto Pasta
- One Pot Roast Chicken and Vege
Alrighty, now you should have everything you need to know to make this scrumptious leek and bacon orzo. So come on, let us grab these simple ingredients, and get to cooking. You do not want to miss out on this one!
Leek and Bacon Orzo
Ingredients
- 1 leek sliced
- 3 cloves garlic crushed
- 250 g bacon small pieces
- ½ c parmesan
- 50 g butter
- 1.5 c orzo
- 4 c chicken stock
Instructions
- Cut the bacon into small pieces, and add to a medium heat pan. Cook the bacon until the fat has rendered out, and is slightly crispy. Once cooked, remove and set aside.
- Slice the leek into small-medium strips. Add the leek to the pan with the remaining bacon fat and a dash of chicken stock. Saute until the leek begins to sweat.
- When the leeks have started to soften, add the crushed garlic and leave to lightly caramelise it for a couple minutes.
- Add another dash of chicken stock to the pan, then add the orzo. Stir to coat and let the orzo toast until lightly golden.
- Slowly pour in the chicken stock, then simmer for 10 minutes.
- After 10 minutes, the liquid should have reduced. Mix in the parmesan, return the bacon, and leave for another few minutes or so.
- Serve and enjoy!
