Rice and Peas (Risi e Bisi)

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 25%
  • Fat: 7.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.8g
  • Carbohydrate: 38.3g
  • Fiber: 4.8g
  • Cholesterol: 17mg
  • Iron: 1.4mg
  • Sodium: 615mg
  • Calcium: 156mg

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

  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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