Riso e piselli

Name: Riso e piselli (Rice and peas)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 heaping tablespoon grated parmigiano-reggiano; 1 heaping tablespoon grated pecorino, preferably pecorino romano; 5 ounces (150 g) small sauce tomatoes; 2 cups (500 ml) meat or vegetable broth; salt; pepper; 2 cups (500 ml) meat or vegetable broth; 1 heaping tablespoon battuto; 11 ounces (300 g) Vialone Nano or other rice for risotto; 1 heaping tablespoon grated pecorino, preferably pecorino romano; 11 ounces (300 g) shelled peas; 11 ounces (300 g) Vialone Nano or other rice for risotto

Rice and peas

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

5 ounces (150 g) small sauce tomatoes
2 cups (500

Europe
Italy
Starter
Gluten-free
Mediterranean

Method

Peel the tomatoes and cut them into strips. Pour the broth into a pot and bring to a boil. Put the battuto in a pan (preferably earthenware) and cook over low heat for 4 to 5 minutes, or until the lardo has completely melted. Add the tomatoes, season with salt and pepper, and cook for about another 20 minutes. Then add the peas and rice and stir to coat evenly with the other ingre