Risi e Bisi
This recipe makes 4 servings
|Per each of 6 servings: about||-|
|total fat||13 g|
|sat. fat||8 g|
- Portion size: 4 main-course or 6 appetizer servings
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.
- 3 tbsp 3tbspbutter
- 2 oz 2ozpancetta, diced
- 1 1oniononions, diced
- 6 cups 6cupssodium-reduced chicken stock or sodium-reduced vegetable broth
- 1-1/2 cups 1-1/2cupsarborio rice or carnaroli rice, (a short grain rice)
- 1/4 tsp 1/4tsppepper
- 1 pinch 1pinchsalt
- 1-1/2 cups 1-1/2cupsfresh peas
- 1/2 cup 1/2cupchopped fresh parsley
- 1/2 cup 1/2cupgrated Parmesan cheese
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.
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