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Cheat’s risi e bisi

The classic risi e bisi is made with fresh peas, with the pods simmered to make a stock. This cheat's version uses frozen peas, but the ease of preparation more than makes up for the deviation.

You'll need

2 tbsp olive oil 40 gm butter, diced 1 onion, finely diced 1 garlic clove, finely chopped 100 gm mild flat pancetta, diced 220 gm carnaroli rice 100 ml dry white wine 1 litre (4 cups) hot chicken stock 200 gm frozen peas, defrosted 40 gm finely grated parmesan, plus extra to serve To serve: coarsely chopped flat-leaf parsley


  • 01
  • Heat oil and half the butter in a saucepan over medium-high heat, add onion, garlic and pancetta and sauté until tender (4-5 minutes). Stir in rice until coated and lightly toasted (1-2 minutes), then add wine and simmer until evaporated. Add hot stock, season to taste, bring to the boil and cook, stirring occasionally, until rice is al dente (15-20 minutes). Stir in peas, parmesan and remaining butter in the last minute of cooking and serve hot scattered with parmesan and parsley.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2014

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