Risi e Bisi

Risi e Bisi Image by: Risi e Bisi Author: Canadian Living

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

Ingredients

  • 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

Method

In 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

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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