Risi e Bisi

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

Preparation

1. 1. Bring broth to a boil in a large saucepan; reduce heat to a very low simmer.
2. 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.