Risi-e-bisi (Rice and Peas)

    Risi-e-bisi (Rice and Peas)

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    1hour20min


    1 person made this

    'Risi e bisi' or rice and peas is a classic Italian dish, originating in Venice. It's a delicious risotto-style creamy soup made with homemade vegetable stock, including the fresh pea pods.

    Ingredients
    Serves: 4 

    • Vegetable Stock
    • 450-500g fresh spring peas with pods
    • 1 small onion, diced
    • 1 small carrot, diced
    • 1 celery stick, diced
    • pinch of salt
    • Rice
    • 1 tablespoon olive oil
    • 4 tablespoons finely diced onion or leek
    • 1 small clove garlic, thinly sliced
    • 1 tablespoon finely chopped fresh parsley
    • 200g risotto rice (Carnaroli or Arborio)
    • salt, to taste
    • 4 tablespoons freshly grated parmesan cheese (or 30g crumbled fresh chevre)

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Extra time:5min  ›  Ready in:1hour20min 

    1. Wash the pea pods then open and remove peas. Set aside.
    2. Place the pea pods in a large saucepan with carrot, onion, celery and a pinch of salt. Cover with water, and bring to the boil. Reduce heat and simmer for 1 hour. Strain through a sieve and check to see if you have about 700ml of vegetable stock. If not, add some more water. Set aside.
    3. Heat 1 tablespoon olive oil in a large saucepan over medium-low heat then cook the onion and garlic in oil for a few minutes. Add the peas, parsley and 1 tablespoon of stock. Cook on medium-low heat, adding a little stock if necessary, until the the peas have softened. Check every few minutes or so as the cooking time will depend on the quality and freshness of the peas.
    4. Heat up the vegetable stock in a saucepan. Simmer on low heat.
    5. Once peas are cooked, add the rice and toast for 1-2 minutes, stirring often. As soon as the rice smells fragrant and "nutty", add enough hot stock to just cover the rice. Cook, stirring often, until the rice absorbs the stock then add more stock, one ladle at the time, stirring often.
    6. Taste the rice 15 minutes after the first batch of stock was added. If it is still hard in the middle, cook for 1 or 2 minutes longer. The cooking time will depend on the quality of rice.
    7. Once the rice is cooked, remove from heat and sprinkle with grated Parmesan. Stir and season to taste. Let stand for a few minutes before serving.

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