Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Risi e Bisi
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- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 19 g
- Cholesterol
- 31 mg
- Sodium
- 628 mg
This dish is all about celebrating peas at their sweetest, which means late spring is prime time. Fresh peas in their pods give you two gifts: the peas themselves and pods that make a delicate, slightly sweet vegetable stock. Traditionally, Vialone Nano rice is the go-to—it’s a medium-grain variety that soaks up the broth and all of the flavors beautifully. Can’t find it? Any risotto rice will work just fine. The result is a comforting, brothy dish that’s heartier than soup but lighter than risotto—perfect for that in-between season.
- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 10 g
- Sugar
- 10 g
- Protein
- 19 g
- Cholesterol
- 31 mg
- Sodium
- 628 mg
Ingredients
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Directions
- Shuck the peas; you should have about 2 cups. Rinse 2 cups of the pods and place in a medium Dutch oven. Peel the onion and add the peel and the first 2 layers of onion to the pot. Finely chop the remaining onion and set aside. Add the carrot, celery chunks, parsley stems and Parmesan rind to the pot. Add 2 quarts (8 cups) cold water, bring to a simmer and cook until the broth is flavorful, about 30 minutes. Strain the broth; you should have about 6 cups. If you have less, add a little water to make 6 cups. If you have more, save the remaining broth for another use. Keep the broth warm.
- Wipe the pot clean and set over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is browned and crisp, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but about 2 tablespoons of the fat. Add the butter and when melted, stir in the chopped onion and celery and cook, stirring occasionally, until the onion is wilted but not browned, about 3 minutes. Stir in the rice, coating it with the oil, and season with 1/2 teaspoon salt and a few grinds of pepper. Add 1 cup of the warm broth and bring to a simmer. Cook, stirring, until almost absorbed, 2 to 3 minutes. Add the remaining 5 cups broth and bring back to a simmer. Cook, stirring occasionally, until the rice is about halfway cooked but still has a bite in the center, about 10 minutes.
- Stir in the peas, return to a simmer and cook until the peas are tender and the rice is still slightly al dente, 6 to 8 minutes. Stir in the reserved pancetta, chopped parsley and grated Parmigiano-Reggiano. Serve hot, passing more cheese at the table.
Cook’s Note
If you can’t find fresh peas in the pod, swap in 2 cups of snow peas for the stock and use 2 cups of fresh or frozen peas for the soup.
