I usually use a cast iron frying pan for this but it works fine in a heavy-based pan too. Heat a splash of olive oil and saute the chopped onion and pancetta until soft and slightly browning.

Add the dried herbs, garlic, white and black pepper and stir to release the aromas.

Add a splash of dry vermouth, or dry white wine (although you don't have to, I don't think Nigella does), and stir so any sticky bits at the bottom of the pan are released.

Add the orzo pasta and stir to coat in the oil, then add 2 and a half cups (the same cup you measured the pasta in) of cold water, and a splash of chicken stock. You can also use vegetable stock, or just water.

Let the risotto bubble gently, stir from time to time to prevent it sticking on the bottom. When the stock/water is nearly all absorbed, add the peas, and a little more water if needed, until the pasta is tender, about 8 to 10 minutes in total.

Grate some Parmesan cheese - up to you how much, I used a couple of handfuls, stir through the pasta together with a squeeze of lemon juice and a knob of butter if you wish (I forgot). Check the seasoning and serve with a green salad. So speedy!