Yield
7 servings (serving size: 1/2 cup)

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.

How to Make It

Step 1

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

Step 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.

Step 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

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