Venetian Rice & Peas
|Chicken broth||6 Cup (96 tbs)|
|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|
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.
Serving size: Complete recipe
Calories 1950 Calories from Fat 504
% Daily Value*
Total Fat 57 g88%
Saturated Fat 32 g160%
Trans Fat 0 g
Cholesterol 138.5 mg46.2%
Sodium 5759.1 mg240%
Total Carbohydrates 297 g99%
Dietary Fiber 25.5 g102%
Sugars 54.8 g
Protein 59 g117.1%
Vitamin A 88.5% Vitamin C 317.9%
Calcium 74.5% Iron 42.4%
*Based on a 2000 Calorie diet