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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.

Giuliano Hazan
Recipe by Cooking Light January 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

257 calories; calories from fat 25%; fat 7.1g; saturated fat 3.8g; mono fat 1.8g; poly fat 0.3g; protein 10.8g; carbohydrates 38.3g; fiber 4.8g; cholesterol 17mg; iron 1.4mg; sodium 615mg; calcium 156mg.
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