RISI BISI
This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto, studded with prosciutto and peas, and brightened with herbs and lemon.
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over low heat. Add the shallots, salt and pepper. Stir until soft, about 5 minutes. Place the broth in a saucepan and simmer.
- Add rice to shallots and stir to combine. Ladle in 1/2 cup of broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time, stirring constantly. After 15 minutes, add the white wine. After an additional 5 minutes, add prosciutto and peas. Cook until rice is tender, about 5 more minutes. Season with additional salt and pepper to taste. Remove from heat and stir in the lemon rind, basil and mint. Divide the rice among 4 bowls and serve.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 4 grams, Carbohydrate 94 grams, Fat 7 grams, Fiber 11 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1718 milligrams, Sugar 14 grams
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Adjei Godfred
[email protected]I'm not sure if I did something wrong, but my risotto turned out really soupy. I think I added too much liquid.
Salem Ast
[email protected]This risotto was just okay. It wasn't bad, but it wasn't anything special either.
Anosha Abbasi
[email protected]I'm not a fan of the texture of risotto. I prefer rice that is more al dente.
Chandra Panthi
[email protected]This risotto was a bit too expensive to make for a weeknight meal.
Jackson Manie
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Mastana Mahi
[email protected]I'm not sure what went wrong, but my risotto turned out too mushy. I think I added too much liquid.
Farhat asad
[email protected]This risotto is a great dish to serve at a party. It's easy to make ahead of time and it's always a crowd-pleaser.
rasel ahamed
[email protected]I added some fresh herbs to the risotto, such as basil and thyme. It really enhanced the flavor.
Denzel Marroquin
[email protected]I'm a vegetarian, so I substituted the chicken broth for vegetable broth. The risotto still turned out great!
Tatenda Makombo
[email protected]This risotto is a great way to use up leftover rice. It's also a very affordable dish to make.
Aminu Abdullazeez
[email protected]I followed the recipe exactly and my risotto turned out perfectly. I'm so happy with the results!
Wato Wato
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!
MD Anowar Hossain
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It's so delicious!
Jescah Khasoha
[email protected]This risotto is so creamy and flavorful. I'll definitely be making it again.
BAO Vang
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Nk Emon
[email protected]This is the best risotto I've ever had! The flavors are so well-balanced and the texture is perfect.