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Jamie Oliver is known for his risottos. So we try to mix things up... this recipe is a great alternative to having the stand over a risotto and continuously stirring and it's ready in half the time. Orzo is rice shaped pasta that gives a really creamy risotto-like dish at the end. It's cooked just the same except all the stock is bunged in at once and you just let it do its thing. Simple!
peel and mince the shallot and the garlic.
heat the olive oil in a large saucepan and chuck in the shallot and garlic to fry gently and soften over a medium heat.
dice the cooked ham into small cubes (about 1/2cm x 1/2cm).
add the ham and the orzo then toss in the oil to coat, turning up the heat for a few minutes.
finely grate the zest of the lemon into the pan and season everything well.
splash the wine into the pan and let it reduce a little.
pour all of the stock into the pan.
simmer for about 7-8 minutes, stirring occasionally, until the mixture is almost dry and orzo is cooked.
remove the pan from the heat, then stir in the peas, butter, crème fraîche, a squeeze of lemon juice and some grated parmesan.
rest the pasta for 2 minutes before serving in big pasta bowls with a small handful of watercress, extra lemon and parmesan for everyone to add to taste.