Risi e Bisi (quick version)

Here’s a quick & easy Risi e Bisi for the winter. When peas are in season, doing the straight up Marcella Hazan version would rock. For now, here’s the tasty Food52 recipe.

  • 14 ounce bag frozen peas (a full pound is fine, too)
  • 4 tablespoons butter
  • 2 tablespoons onion, chopped
  • 4 cups chicken stock
  • 1 cup Arborio rice
  • ½ cup Parmesan, freshly grated
  1. In a soup pot or dutch oven, melt the butter over medium heat. Add the onion and sauté until it becomes lightly golden. In a separate pot, heat the stock until it reaches a simmer.
  2. Once the onion is ready, add 3 cups of the simmering stock, the rice, the bag of frozen peas, and a good pinch of salt. Cover the pot and and cook at a low boil for about 20 minutes, stirring occasionally, until the rice is just tender. If the soup is too thick, thin it slightly with the remaining stock; it should be thick but not porridge. When the rice is ready, add the grated Parmesan and taste for salt. Serve.

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