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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoon chopped | Yellow onion, chopped | 1/4 | cup | butter, unsalted | 6 | cup, whole | snow peas | 1 | cup | Rice, white, long-grain | 3 1/2 | cup (8 fl oz) | vegetable broth low sodium | 2 | tablespoon | parsley, chopped | 1/2 | cup | grated parmesan | 1 | teaspoon | salt | 1 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Add the butter to a heated, easy bottomed pot. Sauce the onion till golden. Add the peas and sea salt to taste and saute for 2 minutes stirring frequently.
Add 3½ cups of broth and cook at a rapid simmer for 10 minutes. Add the rice and parsley and stir. Cover the pot and cook at a rapid simmer until the rice is tender but still firm, about 15 minutes stirring occasionally. The rice and peas should still be a bit soupy. Add a bit more broth if necessary.
Switch off the heat add the grated parmigiano and stir well into the rice and peas. Add a grind of black pepper and sea salt if necessary and stir well.
Put the risi e bisi in individual bowls or a large serving bowl, top with a sprinkle of grated parmesan. |
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