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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Prep: 5 minutes; Cook: 34 minutes Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth |
2 teaspoons regular olive oil or lemon-infused olive oil |
1 medium onion, chopped |
1 garlic clove, minced |
1 cup arborio rice |
1 cup frozen petite green peas |
1/4 cup shredded parmesan cheese |
1/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Bring broth to a boil in a large saucepan; reduce heat to a very low simmer.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 2 minutes. Add about two-thirds of hot broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Add remaining broth; simmer an additional 5 minutes or until rice is tender. Stir in peas, cheese, salt, and pepper.
3. Risi e Bisi (REE-see eh BEE-see), or rice and peas is a classic Venetian dish served in spring when baby green peas have just been harvested.
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