This rice dish is similar to risotto, but it has a little more liquid and requires a lot less attention. You may use fresh peas when available, but we tested this recipe with frozen green peas, which are available year-round. If you purchase lemon-infused oil for this recipe, be sure to use the oil to also make Charred Cauliflower.
2 teaspoons regular olive oil or lemon-infused olive oil
1 medium onion, chopped
1 garlic clove, minced
1 cup Arborio rice
1 cup frozen petite green peas
1/4 cup shredded Parmesan cheese
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Bring broth to a boil in a large saucepan; reduce heat to a very low simmer.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 2 minutes. Add about two-thirds of hot broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Add remaining broth; simmer an additional 5 minutes or until rice is tender. Stir in peas, cheese, salt, and pepper.
Risi e Bisi (REE-see eh BEE-see), or "rice and peas" is a classic Venetian dish served in spring when baby green peas have just been harvested.