Risi e Bisi

Name: Risi e Bisi
Yield: Serves 4
Ingredients: 50 g (1¾ oz/½ cup) grated parmesan cheese; 220 g (7¾ oz/1 cup) risotto rice; 375 g (13 oz) peas; 2 tablespoons chopped parsley; 80 g (2¾ oz) pancetta, cubed; 1 small onion, finely chopped; 40 g (1½ oz) butter; 2 teaspoons olive oil; 1.5 litres (6 cups) chicken or vegetable stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Risi e bisi (rice and peas) is served much wetter than most other risottos. The consistency should be more like a thick soup than a risotto.

Ingredients

1.5 litres (6 cups) chicken or vegetable stock
2 teaspoons

Main course
Side dish
Gluten-free

Method

Pour the stock into a saucepan. Bring to the boil, then reduce the heat and keep at a low simmer.
Heat the oil and half the butter in a large wide heavy-based saucepan and cook the onion and pancetta over low heat for 5 minutes, or until softened. Stir in the parsley and peas and add two ladlefuls of the hot stock. Simmer for 6–8 minutes.