Risi e Bisi (Italian Rice and Peas)
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium shallot, diced
- 6 spring onions, white and light green parts only, diced
- 2 garlic cloves, finely chopped
- 250 g (8.8 oz) Carnaroli rice
- 1 litre vegetable stock
- 125 g (1 cup) fresh or frozen peas
- 30 g (2 tablespoons) butter
- 50 g (1/2 cup) grana padano grated
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or a large pot and sauté the shallot for 1-2 minutes over medium heat.
- Add the spring onions and garlic and continue to cook for 1 minute. Stir in the rice and toast it for 1-2 minutes, stirring often.
- Add a ladle of stock, bring to a boil, then add the peas. Stir in the rest of the stock, lower the heat and simmer for 10-15 minutes until the rice is al dente. There should be plenty of liquid left in the pot – add more stock if it looks too dry.
- Turn off the heat and stir in the butter and grana Padano. Season to taste with salt and freshly ground black pepper and leave it to sit for 5 minutes.
- Serve your risi e bisi topped with some extra grated grana Padano and freshly chopped parsley if you like.
Find it online: https://www.rapidrecipes.blog/risi-e-bisi-italian-rice-peas/