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.
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.
Read MoreI 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.
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