Home

Rice and Peas

ingredients

1 tbsp olive oil
60 g (2 oz) 1/4 cup butter
60 g (2 oz) 1/4 cup pancetta (Italian unsmoked bacon), chopped
1 small onion, chopped
1.4 litres (2 1/2 pints) 6 1/4 cups hot chicken stock
200 g (7 oz) 1 cup risotto rice
3 tbsp chopped fresh parsley
250 g (8 oz) 1 1/4 cups frozen or canned petits pois
60 g (2 oz) 1/2 cup Parmesan, grated pepper

method

1. Heat the oil with half the butter. Add the pancetta (Italian unsmoked bacon) and onion, and fry for 5 minutes. Add the stock (and fresh peas if using) and bring to the boil.

2. Stir in the rice and season to taste with pepper. Cook until the rice is tender, about 20-30 minutes, stirring occasionally.

3. Add the parsley and frozen or canned petits pois and cook for 8 minutes until the peas are thoroughly heated.

4. Stir in the remaining butter and the Parmesan. Serve immediately, with freshly ground black pepper.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved