Rice and Peas (Risi e Bisi)

recipe
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 25 %
Fat 7.1 g
Satfat 3.8 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 10.8 g
Carbohydrate 38.3 g
Fiber 4.8 g
Cholesterol 17 mg
Iron 1.4 mg
Sodium 615 mg
Calcium 156 mg

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

Preparation

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.

Note:

Giuliano Hazan,

January 2008
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