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Rice and Peas (Risi e Bisi)

Yield 6 servings (serving size: 1 cup)
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

Nutrition 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

How to Make It

  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.