Risi e bisi (rice and pea soup)

Ingredients

2 tablespoons olive oil

1 cup long-grain rice

2-3 teaspoons bouillon (or a stock cube)

2 cups peas

Grated Parmesan, for serving

Salt & pepper, to taste

Directions

1. Heat the olive oil in a medium sauce pan, then add the rice and cook, stirring, until the rice is fragrant and slightly toasted.
2. Pour in 3 cups of cold water and add the bouillon base. Bring to a boil, then reduce to the heat to a simmer, with the lid on and slightly askew.
3. After about 7 minutes, add the peas and stir well. Raise the heat to bring the water back to a boil, then reduce to a simmer again and finish cooking, with the lid on and slightly askew, another 7-10 minutes. The rice should be soft but not mushy. There should still be some liquid in the pan.
4. Adjust seasoning to taste.
5. Ladle the mixture into bowls and top with freshly grated Parmesan. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)