WHAT TO EAT TONIGHT

Risi e bisi

Like a risotto, but a little more soupy. Leave out the pancetta and Parmesan and use vegetable stock to make it vegetarian

Posted

Brought to you in partnership with

Added on

Like a risotto, but a little more soupy. Leave out the pancetta and Parmesan and use vegetable stock to make it vegetarian

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • 25g butter
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 225g arborio or carnaroli rice
  • Small bunch parsley, finely chopped
  • 1.2 litres hot chicken or vegetable stock
  • 375g frozen peas
  • 50g Parmesan
  • 12 thin slices pancetta
  • Handful pea shoots (optional)
  • Sea salt and freshly ground black pepper
  1. Melt the butter and one teaspoon of the oil in a saucepan. Fry the onion for eight minutes until softened, then stir in the garlic. Add the rice and half the parsley and stir to coat. Pour over the stock, season, bring to a simmer and cook for 15 minutes, stirring now and then.
  2. Add the peas and cook for five minutes more, or until the rice is al dente. Turn off the heat and stir through the Parmesan and some seasoning.
  3. Meanwhile, heat the remaining oil in a frying pan and fry the pancetta until crispy. Spoon the rice into shallow bowls, top with the crispy pancetta and oil from the pan, then scatter over the remaining parsley and the pea shoots (if using).

Recipe extracted from Posh Rice

Recipe extracted from Posh Rice

POSH RICE BY EMILY KYDD

Published by Quadrille, photography by Alex Luck

£ 12.99

BUY
Tagged in:
Rice
Comfort food
Pork

Tap below to add
the-pool.com to your homescreen

Close