Lunch · 40 min · italian

Risi e Bisi

Italian flavors, weeknight effort. Arborio rice meets fresh or frozen peas in a 40-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Arborio rice
• 2 cups Fresh or frozen peas
• 1/2 Yellow onion
• 4 tbsp Butter
• 5 cups Vegetable broth
• 3/4 cup Parmigiano Reggiano
• 1/4 cup Fresh parsley

Steps

1. Soften the minced onion in half the butter until translucent. Add the rice and toast 2 minutes until pearly.
2. Pour in the hot broth a ladle at a time, stirring often, exactly like a risotto — but keep it looser, almost soupy. Risi e bisi should flow off the spoon.
3. After 12 minutes, stir in the peas and cook 6 to 8 minutes more, until the rice is al dente and the peas are sweet and bright.
4. Take off the heat and beat in the remaining cold butter and the parmigiano until glossy.
5. Rest 2 minutes, then ladle into shallow bowls — it should spread, not mound.
6. Finish with parsley and more parmigiano. Serve at once; this waits for no one.

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