Risi E Bisi (Italian Rice And Peas)
- 2 tbsp olive oil
- 1 None small onion, finely chopped
- 3.5 oz pancetta, cut into strips
- 1 clove garlic, finely chopped
- 7 oz Arborio rice
- 3 cups chicken stock
- 8.5 oz frozen peas
- 1 oz Parmesan cheese, grated + extra, shaved, to serve
- Heat oil in a frying pan over medium-high heat. Add onion, pancetta and garlic. Cook for 2-3 mins, stirring constantly, until softened. Add rice and cook for 1 min. Add 1/2 cup stock and cook for 1 min, until absorbed. Add 1 cup stock, reduce heat and cook until liquid is absorbed. Add remaining stock, 1/2 cup at a time, and cook, stirring, until liquid is absorbed and rice is tender, around 20 mins. Add peas for last 5 mins of cooking.
- Remove from heat and stir in grated Parmesan. Serve sprinkled with shaved Parmesan and fresh ground black pepper.
olive oil, onion, pancetta, clove garlic, rice, chicken stock, frozen peas, parmesan cheese
Taken from recipes-plus.com/api/v2.0/recipes/23507 (may not work)