Risi e bisi (rice and pea soup)
If you want to make a more authentic Italian version of this dish, look here
However, if you're in a bit of a rush and want something simple, I got my inspiration from here
Traditionally this is a spring recipe, made only with fresh peas. I must admit the majority of our peas get eaten raw, straight from the pod! But as most of us have frozen peas to hand all year round, I don't see why we have to limit the deliciousness!
Serves 2
Ingredients
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
Directions
- Heat the olive oil in a medium sauce pan, then add the rice and cook, stirring, until the rice is fragrant and slightly toasted.
- 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.
- 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.
- Adjust seasoning to taste.
- 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 :)