DAVID TANIS'S RISI E BISI
This traditional Italian dish of rice with peas is best made in the spring when fresh peas in the pod are at their sweetest. It is similar to risotto, but a bit on the soupy side, and less rich. A flavorful homemade chicken broth is essential. Look for peas that haven't quite filled their pods - larger peas will be starchier. Asian markets and some farmers' markets carry leafy pea tendrils, but any tender greens are fine.
Provided by David Tanis
Categories editors' pick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes.
- Stir in rice and season with salt and pepper. Continue cooking for 2 minutes. Add 2 cups chicken broth and bring to a brisk simmer. Cook 6 minutes, stirring occasionally as broth is absorbed. Add 2 more cups broth and cook for another 6 minutes, until rice is cooked through, but firm.
- Meanwhile, heat olive oil in a skillet over medium heat. Add pancetta and cook 2 minutes without browning. Add scallions, stir to coat and cook 1 minute. Add garlic, sage leaves and peas. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
- Add pea mixture to rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan and serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 935 milligrams, Sugar 7 grams, TransFat 0 grams
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Aleem Inayat
[email protected]This is a great recipe! I've made it several times and it's always a hit.
Maqsood Riaz
[email protected]I'm not sure what I did wrong, but my dish turned out too dry. I think I might have added too much rice.
Topher Forster
[email protected]This is a great recipe for a light and healthy meal.
Nouman Bhutta
[email protected]I'm not a big fan of peas, but I really enjoyed this dish. The peas were cooked perfectly and the flavors of the rice, peas, and Parmesan cheese were perfect together.
Gurkirat Singh
[email protected]I love this recipe! It's so simple but so flavorful.
Bismark Nti
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Umma Umma
[email protected]The rice was a bit too al dente for my liking. I would cook it for a few minutes longer next time.
Adrian Ortiz
[email protected]This dish was a bit bland for my taste. I added some salt, pepper, and garlic powder to taste.
Yahya Ahmad
[email protected]I substituted frozen peas for fresh peas. It worked out fine.
PinkuMaurya
[email protected]I added some chopped pancetta to the dish for extra flavor. It was a great addition!
Phillip kalanick
[email protected]This is a simple but delicious dish that is perfect for a weeknight meal. The flavors of the rice, peas, and Parmesan cheese are well-balanced. I made it exactly as written and it turned out perfectly.