INGREDIENTS
- 1 ½ cups orzo pasta (risoni)
- 2 cups Chicken stock
- 1 tbsp. olive oil
- 1 tsp. fennel seeds
- 1 large red capsicum – diced
- 1 punnet cherry tomatoes – halved
- 150gm sliced round pancetta – cut into strips
- 1 cup chopped green olives
- ½ cup sliced shallots
- 4 cloves garlic- crushed
- 1 tbsp. butter
- Oregano and parsley to finish
DIRECTIONS
- Turn the Kambrook Slow Cooker to High.
- Heat a large fry pan. Sauté the pancetta until just brown and a little crispy. Remove and put aside.
- Add the olive oil to the fry pan. Add the orzo and stir until a light nutty colour appears. Add the shallots, garlic and capsicum. Cook until soft and fragrant.
- Transfer the ingredients of the pan to your slow cooker. Add the pancetta, tomatoes and stock. Place the lid on and cook for 1 hour. Turn the heat off.
- Add the green olives, butter and herbs and stir gently. Serve with a generous amount of parmesan and a little cracked pepper.
Recipes created and shared by Adam.
Adam is a qualified chef with over 20 years' experience. He blogs with his daughter at https://cookandkid.com/. His vision is for a world where we all know where our food comes from and Stephen Fry is Supreme Leader.