Unlike the Venetian classic risi e bisi that it resembles, this Jewish version of pea risotto uses a broth made from pea pods rather than chicken or meat broth. The result is a lovely pale green risotto. In the original recipe from La cucina nella tradizione ebraica, the peas and onions were sautéed, then rice was added, and the rice and peas were cooked nearly a half hour. Most peas are tender after 10 to 15 minutes, so if you like you can add the peas midway during the cooking time of the risotto. A shorter time over the heat will help them retain their color as well.
Remove the peas from their pods. Set the peas aside (you should have
Working in batches, puree the vegetables, pea pods, and the cooking water in a blender. If the puree is too fibrous, pass it through a food mill or a sieve. You will need
Warm the olive oil over medium heat. Add the remaining chopped onion and half of the parsley and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about
Remove from the heat and transfer to a warmed serving dish. Sprinkle with the remaining parsley and
© 1998 Joyce Goldstein. All rights reserved.