Best Venetian Rice And Peas Recipes

Venetian Rice and Peas image

Provided by Paul Grimes

Yield Makes 4 servings

Number Of Ingredients 10

5 cups reduced-sodium chicken broth
1 garlic clove
1 medium onion, quartered
1/4 pound sliced pancetta
2 (2- by 1-inch) strips lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 (10-ounce) box frozen baby peas
1 cup Arborio rice
1/3 cup grated parmesan

Steps:

Bring broth to a simmer in a saucepan, then keep at a simmer.
Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.

Venetian Rice and Peas (Risi E Bisi) image

Provided by ratherbeswimmin

Categories Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups chicken broth or 6 cups vegetable broth
1/4 cup olive oil
1 yellow onion, finely chopped
2 cups arborio rice
2 cups partially thawed frozen peas (or fresh peas)
2 tablespoons finely chopped fresh flat leaf parsley
salt
fresh ground pepper
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

In a saucepan, bring the broth to a gentle simmer over medium heat.
Decrease heat to low and maintain a simmer.
In a large saucepan, warm the olive oil over medium heat.
Add the onion and sauté until tender and golden, about 8 minutes.
Add the rice and cook, stirring, until the rice is hot, about 2 minutes.
Add a ladleful of broth and stir until the broth is absorbed.
Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes.
Adjust the heat, as needed so the liquid is absorbed rapidly.
Stir in the peas and parsley and season with salt and pepper.
Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes.
If you run out of broth before the rice is ready, add hot water.
The finished rice should be loose and flowing.
Remove from the heat, cover, and let stand for 20 minutes.
Uncover, stir in the cheese and butter, and serve.

Nutrition Facts : Calories 469.3, Fat 17.2, SaturatedFat 5.6, Cholesterol 17.5, Sodium 925.1, Carbohydrate 61.9, Fiber 4.2, Sugar 3.8, Protein 15.1

VENETIAN RICE AND PEAS image

Categories Side

Yield 4 servings

Number Of Ingredients 10

5 cups reduced-sodium chicken broth
1 garlic clove
1 medium onion, quartered
1/4 pound sliced pancetta
2 (2- by 1-inch) strips lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 (10-ounce) box frozen baby peas
1 cup Arborio rice
1/3 cup grated parmesan

Steps:

Bring broth to a simmer in a saucepan, then keep at a simmer. Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped. Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes. Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.