Recipe

Creamy rice and peas (risi e bisi)

Dec 27, 2013 1:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Creamy rice and peas (risi e bisi)
  • 2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 100 gram pancetta, cut into strips
  • 1 clove garlic, finely chopped
  • 1 cup (200g) arborio rice
  • 3 cup reduced-salt chicken stock
  • 2 cup (240g) frozen peas
  • 1/3 cup (25g) grated parmesan, plus shaved parmesan, to serve
  • freshly ground black pepper, to taste

Method

Creamy rice and peas (risi e bisi)
  • 1
    Heat oil in a frying pan on medium-high. Add onion, pancetta and garlic; cook 2-3 minutes, stirring constantly, until softened.
  • 2
    Stir in rice; cook 1 minute, until well coated. Add 1/2 cup chicken stock; cook 1 minute, until absorbed.
  • 3
    Stir in 1 cup of stock and reduce heat to medium; cook until liquid is absorbed.
  • 4
    Add remaining stock, 1/2 cup at a time; cook, stirring often, until liquid is absorbed. (This should take about 20 minutes in total, until rice is tender). Add peas last 5 minutes of cooking.
  • 5
    Remove pan from heat; stir in grated parmesan. Serve with shaved parmesan and a grinding of pepper.

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