This classic Venetian dish of rice and peas is for the lazy--no monotonous stirring.
2 teaspoons butter or stick margarine
1/2 cup chopped onion
1/3 cup finely chopped smoked ham
1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
1 cup uncooked Arborio rice or other short-grain rice
3 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
1/8 teaspoon black pepper
How to Make It
Melt butter in a large saucepan over medium-high heat. Add onion and ham; sauté 3 minutes. Add peas and rice; cook for 2 minutes. Add broth and wine; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in the cheese, parsley, and pepper.