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Risi e Bisi

By The Canadian Living Test Kitchen

Tested till perfect

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Risi e Bisi

This recipe makes 4 servings

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Nutritional Info
Per each of 6 servings: about -
cal 362
pro 13 g
total fat 13 g
sat. fat 8 g
carb 48 g
fibre 3 g
chol 29 mg
sodium 823 mg
potassium 213 mg
% RDI: -
calcium 12
iron 9
vit A 13
vit C 18
folate 16

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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.

Ingredients

  • 3 tbsp butter
  • 2 oz pancetta, diced
  • 1 onion, diced
  • 6 cups sodium-reduced chicken stock or sodium-reduced vegetable broth
  • 1-1/2 cups arborio rice or carnaroli rice, (a short grain rice)
  • 1/4 tsp pepper
  • 1 pinch salt
  • 1-1/2 cups fresh peas
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese

Preparation

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 sa< 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.

Additional information : Tip: If available, use homemade or best-quality broth. Make an even more flavourful broth by simmering empty pea pods with broth in covered saucepan for 20 minutes. Strain, pressing on pods. You'll need 1-1/2 lb (750 g) peas in pod to yield 9 oz (275 g) or 1-1/2 cups (375 mL) of peas.

Source : Canadian Living Magazine: June 2009

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