This classic Venetian dish of rice and peas is for the lazy--no monotonous stirring.
Cooking Light MAY 2000
Melt butter in a large saucepan over medium-high heat. Add onion and ham; sauté 3 minutes. Add peas and rice; cook for 2 minutes. Add broth and wine; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in the cheese, parsley, and pepper.
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