Rice and Peas (Risi e Bisi)

2 Reviews
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6 servings (serving size: 1 cup)
By Giuliano Hazan and Giuliano Hazan
January 2008
RECIPE BY Cooking Light

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.

Ingredients

  • 2 tablespoons butter
  • 1/2 cup finely chopped yellow onion
  • 1 cup Arborio rice or other short-grain rice
  • 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 (16-ounce) package frozen green peas, thawed

Nutritional Information

  • Calories 257
  • Caloriesfromfat 25%
  • Fat 7.1g
  • Satfat 3.8g
  • Monofat 1.8g
  • Polyfat 0.3g
  • Protein 10.8g
  • Carbohydrate 38.3g
  • Fiber 4.8g
  • Cholesterol 17mg
  • Iron 1.4mg
  • Sodium 615mg
  • Calcium 156mg

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.

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Ratings & Reviews

CBFISKE's Review

CBFISKE
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

lacarey
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.
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