ReceptnaptárRisi e bisi (Venetian rice and peas)
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Ingredients
Method
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- Soften the onion and pancetta in half the butter and the oil.
- Add half the peas and toss for 2 minutes; blend the other half with a ladle of stock.
- Add the rice, stir and cook for 18 minutes, gradually adding the hot stock (it should be looser than risotto, almost a thick soup).
- Stir in the pea purée, the rest of the peas, the butter, Parmesan and parsley; season.
- It keeps 3 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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