Name: Creamy rice and peas (risi e bisi)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 small onion, finely chopped; 100 gram pancetta, cut into strips; 1 clove garlic, finely chopped; 1 cup (200g) arborio rice; 3 cup reduced-salt chicken stock; 2 cup (240g) frozen peas; 1/3 cup (25g) grated parmesan, plus shaved parmesan, to serve; freshly ground black pepper, to taste

Creamy rice and peas (risi e bisi)

Serves 4

Prep

Cook

25M

Total

30M

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Ingredients

2 tablespoon olive oil

1 small onion, finely chopped

100 gram pancetta, cut into strips

1 clove garlic, finely chopped

1 cup (200g) arborio rice

3 cup reduced-salt chicken stock

2 cup (240g) frozen peas

1/3 cup (25g) grated parmesan, plus shaved parmesan, to serve

freshly ground black pepper, to taste

Method

1.Heat oil in a frying pan on medium-high. Add onion, pancetta and garlic; cook 2-3 minutes, stirring constantly, until softened.

2.Stir in rice; cook 1 minute, until well coated. Add 1/2 cup chicken stock; cook 1 minute, until absorbed.

3.Stir in 1 cup of stock and reduce heat to medium; cook until liquid is absorbed.

4.Add remaining stock, 1/2 cup at a time; cook, stirring often, until liquid is absorbed. (This should take about 20 minutes in total, until rice is tender). Add peas last 5 minutes of cooking.

5.Remove pan from heat; stir in grated parmesan. Serve with shaved parmesan and a grinding of pepper.

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