You are here

Venetian Rice & Peas

admin's picture
  Chicken broth 6 Cup (96 tbs)
  Butter/Margarine 2 Tablespoon
  Pancetta/Bacon 2 Ounce, finely chopped
  Onion 1 Small, chopped
  Arborio rice/Short grain white rice 1 1⁄2 Cup (24 tbs)
  Shelled peas/1 cup frozen tiny peas 1 Pound
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Ground pepper To Taste
  Salt To Taste

In a 2- to 3-quart pan, bring broth to a boil over high heat.
Reduce heat to low.
Melt butter in a 3- to 4-quart pan over medium-high heat.
Add pancetta and onion.
Cook, stirring often, until onion is limp and pancetta is golden (about 10 minutes).
Add rice and stir until opaque and well coated with butter (about 2 minutes).
Add half the simmering broth to rice mixture; stir well.
Reduce heat to medium-low; cover and cook until rice has absorbed broth (about 15 minutes).
Add remaining broth and peas.
Continue to cook, uncovered, stirring often, until rice is tender but not all broth has been absorbed (about 15 more minutes; mixture should have the consistency of a very thick soup).
Stir in cheese, season to taste with salt and pepper, and serve in warm bowls.

Recipe Summary

Main Dish
Crock Pot

Rate It

Your rating: None
Average: 4.3 (15 votes)