RISI E BISI

really easy to make

This dish is a speciality of Venice – it simply means rice and peas. Vegetarians can leave out the bacon.

 

Serves 2

  • knob of butter
  • small onion, chopped
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • 3 rashers bacon, chopped
  • 125g (4 oz) risotto rice
  • 750 ml (1¼ pints) chicken stock
  • 250g (8 oz) frozen peas
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon freshly grated Parmesan
  • salt and freshly ground black pepper

Method

  1. Heat the butter in a large saucepan and gently cook the onion, garlic and bacon for 5 minutes until softened.
  2. Add the rice and cook for a minute. Pour over the stock, stir well and bring to the boil. Cover and simmer, stirring occasionally for 15 minutes. If it becomes too dry, add a little more stock.
  3. Stir in the peas and cook for 4 minutes. Stir in the parsley, Parmesan and season well to taste. Divide into soup bowls and serve with warm crusty bread.