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We had this Rick Stein recipe tonight and it was absolutely delicious:
Rise E Bishi (Rice with Peas)
Serves 4
900g fresh peas in the pod (I don't think I used this many, but just what you have really)
1.5 litres good chicken stock
3 tablespoons olive oil
50g pancetta (I only had streaky bacon but chopped it worked just as well)
1 small onion finely chopped
225g risotto rice, such as arborio
15g butter
salt and freshly ground pepper
25g parmesan cheese
small handful of chopped fresh parsely leaves
Heat the olive oil in pan, add the pancetta and onion and fry gently until the onion is soft but not browned. Add the stock and the rice, bring to the boil then leave to simmer gently for about 15 minutes, stirring once or twice.
Stir in the peas and cook for a further five minutes or until the peas are tender. Finally stir in the butter, season to tase with salt and pepper, then shave the parmesan over the top and sprinkle with the chopped parsley.
Serve in warmed bowls with crusty bread.
Mmmmmmm
Could eat it all again!
Rise E Bishi (Rice with Peas)
Serves 4
900g fresh peas in the pod (I don't think I used this many, but just what you have really)
1.5 litres good chicken stock
3 tablespoons olive oil
50g pancetta (I only had streaky bacon but chopped it worked just as well)
1 small onion finely chopped
225g risotto rice, such as arborio
15g butter
salt and freshly ground pepper
25g parmesan cheese
small handful of chopped fresh parsely leaves
Heat the olive oil in pan, add the pancetta and onion and fry gently until the onion is soft but not browned. Add the stock and the rice, bring to the boil then leave to simmer gently for about 15 minutes, stirring once or twice.
Stir in the peas and cook for a further five minutes or until the peas are tender. Finally stir in the butter, season to tase with salt and pepper, then shave the parmesan over the top and sprinkle with the chopped parsley.
Serve in warmed bowls with crusty bread.
Mmmmmmm
Could eat it all again!
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