Venetian Rice with Peas

Name: Venetian Rice with Peas
Cuisine: Italy
Ingredients: 2 tablespoons packed parsley leaves; 1 cup arborio rice; ¼ cup olive oil; 4 to 5 cups chicken stock (any of the homemade stocks, or sterile-pack); 1 pound peas in pods, shelled, or about 1½ cups frozen, thawed; Kosher salt; Freshly ground black pepper; 2 cups packed spinach leaves; ½ pound scallions, half the green parts discarded, cut into 2-inch pieces

Risi Bisi

Preparation info

Makes 5 to 6 Cups ; Serves
4
as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a classic Venetian springtime dish. It is related to risotto but soupier. I have added a few extra greens for flavor and health. Use enough broth so that the rice is still soupy when served. If cooked in advance, add more hot broth just before serving in soup bowls.

Ingredients

½ pound scallions, half the green parts discarded, cut into 2-inch pieces
2 cups packed spinach leaves
2

Europe
Italy
Starter
Main course
Mediterranean
Gluten-free

Method

In a food processor, finely chop, but do not purée, the scallions, spinach, and parsley.

In a large pan, sauté the rice in the olive oil over high heat for 2 minutes. Reduce the heat to medium. Add the chicken stock bit by bit, stirring in more as it is absorbed. While still adding the stock, cook for 15 minutes. Stir in the peas and the scallion, spinach, and parsley mixture. Continue