Risi e Bisi (Rice and Peas)

🛒 Ingredients

• Arborio rice 60 g · 216 kcal
• Fresh or frozen peas 70 g · 57 kcal
• Pancetta, diced 10 g · 45 kcal
• Onion, finely chopped 15 g · 6 kcal
• Vegetable broth 200 g · 10 kcal
• Unsalted butter 5 g · 36 kcal
• Parmesan cheese, grated 8 g · 34 kcal
• Olive oil 3 g · 27 kcal
• Fresh parsley, chopped 1 g · 0 kcal

👨‍🍳 Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 3-5 minutes. Remove pancetta and set aside, leaving the rendered fat in the pan.
2. Add the finely chopped onion to the pan with the pancetta fat and sauté until softened and translucent, about 5-7 minutes.
3. Stir in the Arborio rice and toast for 1-2 minutes until the edges become translucent, ensuring each grain is coated in the fat.
4. Gradually add a ladleful of warm vegetable broth to the rice, stirring constantly until almost all the liquid has been absorbed. Continue adding broth, one ladleful at a time, allowing each addition to be absorbed before adding the next, for about 15-18 minutes.
5. When the rice is almost al dente, stir in the fresh or frozen peas and cook for another 3-5 minutes until the peas are tender and the rice is perfectly cooked, resulting in a creamy, soupy consistency.
6. Remove from heat, stir in the butter and grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve immediately, garnished with reserved crispy pancetta and fresh parsley.