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Risi e Bisi (Rice with Peas)



  • 1.

    Shell the peas, reserving the pods. You should be left with about 175g/6oz of shelled peas.

  • 2.

    Put the stock into a pan with the pea pods, bring to the boil and leave to simmer for 20 minutes.

  • 3.

    Strain into a clean pan, pressing out all the liquid with the back of a wooden spoon and keep hot.

  • 4.

    Heat the olive oil in a medium-sized pan, add the pancetta and onion and fry gently until the onion is soft but not browned.

  • 5.

    Add the stock and the rice, bring to the boil and simmer very gently for about 15 minutes, stirring once or twice.

  • 6.

    Stir in the peas and cook for a further five minutes or until the peas are tender.

  • 7.

    Finally stir in the butter, parsley and parmesan an season to tast with salt and pepper.

  • 8.

    Ladle into warmed soup bowls and eat as you would soup, with a spoon rather than a fork.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Gris, Pinot Noir and Other Whites are the best wines to pair with Risi e Bisi (Rice with Peas).


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Posted by Report
where does it tell you how much butter to add?