Riso in brodo con piselli

Name: Riso in brodo con piselli (Pea Broth with Rice and Peas)
Yield: Serves 6
Cuisine: Italy
Ingredients: ⅔ cup chopped fresh flat-leaf parsley; 2 tablespoons olive oil; Salt and freshly ground black pepper; 1½ cups Arborio rice; 2 large carrots, peeled and chopped; 2 celery stalks, chopped; Vegetable stock or water as needed; Vegetable stock or water as needed; Grated Parmesan cheese for serving (optional); Salt and freshly ground black pepper; 3 pounds English peas in the pod; 2 yellow onions, chopped

Pea Broth with Rice and Peas

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

If you like it thick, you have the Venetian risi e bisi. If you like it thin and brothy, you have a beautiful pale green soup with rice. Simply steam the rice and blanch the peas in two separate steps and add them both to the pea broth, thereby eliminating the extra work of cooking the soup in the manner of risotto.

Ingredients

3 pounds English peas in the pod
2 yellow onions, chopped
2 celery stalks, chop

Europe
Italy
Side dish
Starter
Soup
Vegan
Gluten-free
Mediterranean

Method

Shell the peas. You should have 3 to 3½ cups peas; set them aside. Put all of the pea pods, 1 of the chopped onions, the celery, and the carrots in a large saucepan and add stock or water to cover. Bring to a gentle boil over medium-high heat, reduce the heat to low, and simmer, uncovered, until the po