Rice and peas - Risi e bisi
Rice and peas is actually a full course. It is prepared like arisotto, only even creamier.
Ingredients
- 300 g peas young , in pods
- 1 onion
- 60 g butter
- 1 l vegetable stock
- 300 g risotto rice
- 4 tablespoon parmesan grated
- salt
- pepper
- parsley
Instructions
- Pick the peas out of the pods. Remove the coarse threads and skin from the pods with a knife. Boil the pods in as little water as possible until soft, then purée and set aside.
- Heat up the clear soup. Finely chop the onion and gently sauté in 30g butter. Add the peas and a ladle of soup and simmer gently for a few minutes. As soon as the liquid reduces, add the rice and gently fry, pour in a ladle of soup. Now finish cooking the pea risotto by adding the hot soup ladle by ladle. Stir again and again. The rice should still be firm to the bite. Depending on the type of rice, this will take 12-18 minutes.
- Season to taste with salt. Remove the risi e bisi from the cooker. Stir in the remaining butter, the Parmesan and the pod purée thoroughly. Serve warm with freshly ground pepper and chopped parsley
Notes
You can use frozen peas instead of fresh peas. But avoid canned peas - the dish will not taste good. My grandmother would add a piece of finely sliced bacon to her risi e bisi: add the bacon to the pot after the onions and fry for a short while. Continue as described above.
Nutrition
Calories: 627 kcalCarbohydrates: 107 gProtein: 19 gFat: 15 gSaturated Fat: 9 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 36 mgSodium: 310 mgPotassium: 818 mgFiber: 16 gSugar: 5 gVitamin A: 13683 IUVitamin C: 58 mgCalcium: 153 mgIron: 7 mg
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