Orzo with fennel and pancetta

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I was recently introduced to orzo, a wee member of the pasta family. Anything delicious wins me over, but anything delicious and cute has a definite monopoly. This is a nice lunch to take to work :)

Orzo with fennel and pancetta
Serves two

1 cup orzo
¼ cup cubed pancetta or bacon
2 finely minced shallots
½ cup thawed frozen peas
1/2 cup finely chopped fennel bulb
1 cup chicken broth (or a combo of broth and water)
2 Tbsp white wine
favourite fresh herb for garnish, torn
salt and pepper

Cook the orzo according to the directions on the package. Reserve half a cup of pasta water in case you need to add some liquid to the final dish.

Cube the pancetta and fry it with minced shallots in olive oil in a frying pan on medium high heat for five minutes or so. Then add the thawed peas and finely chopped fennel, stirring to coat them in the oil. Add chicken broth or water and then stir occasionally, uncovered, until the liquid had reduced by half. Add the wine to deglaze the bottom bits, and cooked it for a minute. Finally, add the precooked orzo and season with salt and pepper. Garnish with your favourite chopped fresh herb.