This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Recipe courtesy of Rachael Ray
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Risi e Bisi -- Italian style rice and peas
Total:
27 min
Prep:
5 min
Cook:
22 min
Yield:
4 servings
Level:
Easy
Total:
27 min
Prep:
5 min
Cook:
22 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

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