Risi e Bisi: Venetian Rice and Peas

Name: Risi e Bisi: Venetian Rice and Peas
Total time: 25 min
Ingredients: plus more as needed 6 cups (1.4 L) chicken or vegetable broth; preferably homemade; heated 2 cups (300 g) shelled fresh English peas; from 2 lb (900 g) unshelled; or 2 cups frozen; thawed (see NOTE) Freshly grated Grana Padano or Parmigiano-Reggiano cheese Freshly ground black pepper to taste

www.italymagazine.com

A beloved classic from Venice, this dish is perfect for spring when fresh peas abound and can easily be adapted for vegetarians.

Keywords

Food & Drink
Primo

View full recipe on www.italymagazine.com

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Cooking tools:

Pot
Saucepan
Wooden spoon
Ladle
Grater
Pepper mill
Mixing bowl
Stove

Ingredients

plus more as needed 6 cups (1.4 L) chicken or vegetable broth
preferably homemade
heated 2 cups (300 g) shelled fresh English peas
from 2 lb (900 g) unshelled; or 2 cups frozen
thawed (see NOTE) Freshly grated Grana Padano or Parmigiano-Reggiano cheese Freshly ground black pepper to taste