Here it is (with slight variations):
Pea & Pancetta Pasta Risotto
Recipe by Nigella Lawson
Olive oil
50g pancetta (or bacon)
½ cup frozen peas (I also added in a bunch of chopped asparagus, just because I had it)
1¼ cups risoni pasta (orzo)
2½ cups boiling water
pinch salt
knob of butter
handful of freshly grated parmesan cheese
Heat a swig of olive oil in a saucepan. Add the pancetta and cook until crisp. Toss in the peas and asparagus and mix it all around. Now add the pasta and stir. Pour in the boiling water along with a pinch of salt. Bring to the boil, then lower the heat and simmer until all the liquid is absorbed, give it a stir every now and then, this should only take about 5-7 minutes. Test a few pieces to see if it’s ready and if not, pour in a little more water and cook for a couple of minutes. Stir through a knob of butter and a handful of freshly grated parmesan cheese. Serves 2-3.
http://letsfeast.blogspot.com.au/2012/11/pea-pancetta-pasta-risotto.html