Rice and Peas (Risi e Bisi) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This version of the Italian classic rice and pea dish is almost like a thick soup, though it can also be prepared as a risotto. Round out dinner with Radicchio, Endive, and Carrot Salad, peasant bread, a versatile cheese like Monte Veronese or Asiago, and a red Italian table wine. Ingredients:
2 tablespoons butter |
1/2 cup finely chopped yellow onion |
1 cup arborio rice or other short-grain rice |
2 1/2 cups organic vegetable broth (such as swanson certified organic) |
2 cups water |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) freshly grated parmigiano-reggiano cheese |
2 tablespoons finely chopped fresh flat-leaf parsley |
1 (16-ounce) package frozen green peas, thawed |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until golden. Add rice to pan; sauté 1 minute. Add broth, 2 cups water, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and cook 20 minutes, stirring occasionally. Stir in cheese, parsley, and peas; cook 2 minutes.
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