Risi e Bisi
Prep: 5 minutes; Cook: 34 minutes
This rice dish is similar to risotto, but it has a little more liquid and requires a lot less attention. You may use fresh peas when available, but we tested this recipe with frozen green peas, which are available year-round. If you purchase lemon-infused oil for this recipe, be sure to use the oil to also make Charred Cauliflower.
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- Calories: 148
- Fat: 2.4g
- Saturated fat: 0.7g
- Protein: 6.4g
- Carbohydrate: 26.6g
- Fiber: 2.3g
- Cholesterol: 2mg
- Iron: 0.4mg
- Sodium: 494mg
- Calcium: 45mg
- 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
- 1. Bring broth to a boil in a large saucepan; reduce heat to a very low simmer.
- 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.
- 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.
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