Risi e bisi, or rice and peas, is a classic Northern Italian dish. The rice should be creamy – much like a soupy risotto. Serve as an appetizer or light main course to eat with a spoon, and pass Parmesan cheese to sprinkle on top.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2009
- 3 tablespoons butter
- 2 oz pancetta diced
- 1 onion diced
- 6 cups sodium-reduced chicken stock
- 6 cups sodium-reduced vegetable broth
- 1 1/2 cup arborio rice (a short grain rice)
- 1 1/2 cup carnaroli rice (a short grain rice)
- 1/4 teaspoon pepper
- 1 pinch salt
- 1 1/2 cup fresh peas
- 1/2 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
MethodIn saucepan, melt half of the butter over medium heat; cook pancetta and onion, stirring often, until onion is softened, about 7 minutes.
Add broth, rice, pepper and salt; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 18 minutes.
Stir in peas and parsley; cook until peas and rice are tender, about 4 minutes.
Stir in remaining butter and Parmesan cheese; cover and let stand for 2 minutes. Serve in shallow soup bowls.
Nutritional facts Per each of 6 servings: about
- Sodium 823 mg
- Protein 13 g
- Calories 362.0
- Total fat 13 g
- Potassium 213 mg
- Cholesterol 29 mg
- Saturated fat 8 g
- Total carbohydrate 48 g
- Iron 9.0
- Folate 16.0
- Calcium 12.0
- Vitamin A 13.0
- Vitamin C 18.0