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-recipe "Risi e bisi (rice with peas) recipe")
Risi e bisi (rice with peas)
- Prep time:
- 20 mins
- Cook time:
- 30 mins
- Serves:
- 4
Matthew Fort’s version of this Venetian soup is made the classic way, with fresh peas and risotto rice and plenty of parmesan
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Ingredients
Method
1. Put the onion in a pan with the butter and fry over a medium heat until pale golden-brown in colour.2. Add the peas and salt, to taste, and gently cook for 2 minutes, stirring frequently.
3. Pour in 700ml of the chicken stock, cover, and simmer for 10 minutes.
4. Add the rice, parsley and the remaining 200ml of stock. Stir, cover and simmer for 15 minutes, or until the rice is tender, but al dente (firm to the bite). Stir the rice from time to time, taste and add salt if necessary.
5. Just before serving, add the grated cheese and stir to combine. Serve in bowls.
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