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Risi e Bisi

Yield 7 servings (serving size: 1/2 cup)
Prep: 5 minutes; Cook: 34 minutesThis 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.

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

Nutrition Information

  • calories 148
  • fat 2.4 g
  • satfat 0.7 g
  • protein 6.4 g
  • carbohydrate 26.6 g
  • fiber 2.3 g
  • cholesterol 2 mg
  • iron 0.4 mg
  • sodium 494 mg
  • calcium 45 mg

How to Make It

  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.

  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.

Oxmoor House Healthy Eating Collection