Risi e bisi (risotto with peas) – Veneto

Name: Risi e bisi (risotto with peas) – Veneto
Ingredients: 2 litres vegetable broth; 1 leek , washed, end and green stalk removed and coarsely chopped; 1 onion , peeled, ends removed and coarsely chopped; 2 carrots , washed, peeled, ends removed and coarsely chopped; 4 celery ribs, washed, ends removed and coarsely chopped; Basil stems; Pods from podded peas (see below); 10 fennel seeds; 1 lemon , washed and sliced; 100 grams unsalted butter; 1 onion , peeled, ends removed, and finely chopped; 350 grams risotto rice; 60 ml dry white wine, decent tasting; 1.8 litres vegetable stock from above; 50 gms prosciutto or pancetta , finely sliced; 200 grams shelled peas as small as possible as the large ones are floury, save the pods for the stock; 200 grams shelled and deskinned broad beans (save the pods for the stock- for a guide on podding, see here ) or 2 celery ribs, washed, ends removed and finely chopped; 20 grams celery, washed, ends cut off and finely diced; 100 grams grated Parmigiano-Reggiano cheese; Sea salt

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Enjoy a nutritious risotto with peas from Veneto, perfect for kids. Cooked in vegetable broth with just 20 mins prep, this dish balances simplicity and sophistication.

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Ingredients

2 litres vegetable broth
1 leek , washed, end and green stalk removed and coarsely chopped
1 onion , peeled, ends removed and coarsely chopped
2 carrots , washed, peeled, ends removed and coarsely chopped
4 celery ribs, washed, ends removed and coarsely chopped
Basil stems
Pods from podded peas (see below)
10 fennel seeds
1 lemon , washed and sliced
100 grams unsalted butter
1 onion , peeled, ends removed, and finely chopped
350 grams risotto rice
60 ml dry white wine, decent tasting
1.8 litres vegetable stock from above
50 gms prosciutto or pancetta , finely sliced
200 grams shelled peas as small as possible as the large ones are floury, save the pods for the stock
200 grams shelled and deskinned broad beans (save the pods for the stock- for a guide on podding, see here ) or 2 celery ribs, washed, ends removed and finely chopped
20 grams celery, washed, ends cut off and finely diced
100 grams grated Parmigiano-Reggiano cheese
Sea salt