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Risi e Bisi (Italian rice and peas)

Risi e Bisi

Risi e Bisi (Italian rice and peas)
Recipe type: Side Dishes
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 2 tablespoons extra virgin olive oil
  • ½ onion, thinly sliced
  • 4 oz. (110g) Prosciutto, diced
  • 3 cloves garlic, minced
  • 1 cup Arborio rice
  • 5 cups chicken broth, kept hot
  • 1 cup frozen peas, thawed
  • ¼ cup Italian parsley, chopped
  • 1 cup Parmesan cheese
  • Salt and pepper to taste

  1. Heat oil in large saucepan over medium heat; add onions and Prosciutto, cook for 5 – 7 minutes until onions are translucent and Prosciutto is browned.
  2. Add garlic, cook for 2 minutes.
  3. Add rice, cook for 1 minute, stirring constantly.
  4. Add 1 cup hot broth, stirring occasionally until liquid reduces.
  5. Add 1 additional cup of broth, cook until reduced and continue until last cup.
  6. Add peas, parsley and stir. Add last cup of broth, cook until Risotto is creamy.
  7. Slowly add cheese, season with salt and pepper, stir well.
  8. Remove from heat and serve.


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