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Italian Rice and Peas
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Description
Risi e bisi is a classic Italian rice and peas dish: fresh or frozen peas coated in creamy rice that you won’t be able to stop eating. It’s quick to make, it’s simple, it’s delicious, and kids love it! Serve it as a soup, risotto, main dish, or a side dish.
Ingredients
- 2 Tablespoons Sunflower Oil
- ½ Small Yellow Onion, Finely Diced
- 20 ounces, weight Fresh Or Frozen Peas
- 2 teaspoons Kosher Salt
- 3 cups Chicken Broth
- 1 cup Arborio Rice (or Other Risotto Rice)
- ½ teaspoons Black Pepper
- 1 Tablespoon Fresh Italian Parsley, Finely Chopped
- 2 Tablespoons Parmesan, Grated, (optional)
Preparation
Using a fine mesh strainer, rinse and drain the rice. Set aside.
In a 3-quart saucepan, heat sunflower oil on medium heat and sauté onions until golden in color, about 5–6 minutes. Stir frequently. Add peas, stir well and add salt. Cook for 2–3 minutes over medium heat.
Pour in chicken broth, cover and simmer for 8–10 minutes. Add rice and stir in. Cover saucepan. Simmer for 20 minutes or until rice is cooked. Stir occasionally.
When rice is cooked, add black pepper and stir. Mix in chopped Italian parsley and cheese, if using, and remove from heat. Serve hot.
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