6 servings (serving size: 1 cup)

This version of the Italian classic rice and pea dish is almost like a thick soup, though it can also be prepared as a risotto. Round out dinner with Radicchio, Endive, and Carrot Salad, peasant bread, a versatile cheese like Monte Veronese or Asiago, and a red Italian table wine.

How to Make It

Melt butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until golden. Add rice to pan; sauté 1 minute. Add broth, 2 cups water, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and cook 20 minutes, stirring occasionally. Stir in cheese, parsley, and peas; cook 2 minutes.

Ratings & Reviews

CBFISKE's Review

March 03, 2013
This was pretty tasty and easy. However, I substituted chicken for vegetable broth (it was what I had on hand) and used 1/4 cup Parmesan and 1/4 cup Asiago cheese, to give it more of a risotto-like flavor. It's great with shrimp! I would make it again.

lacarey's Review

January 06, 2009
I thought this was quite nice. It had a good Parmesan flavor without being too overwhelming. It made a very nice side dish to some tomato baked pork chops. I will keep this in my files and will probably make it again. The only change I made to the recipe was to substitute basil for the parsley.