Rice & peas
Rice and peas, a simple classic Venetian dish with the freshest flavours
0
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Cook min 2 hrs
Including 1 hour to make the stock
- First, make the pea pod stock. Shell the peas and collect them in a bowl for later. Discard any pods that are blemished then rinse the remainder, tip into a large pan and pour over 1.5litres/23⁄4 pints cold water. Bring to the boil, add 2 tsp of salt and cook until the pods are very tender, about 45 minutes-1 hour. You need 1litre/13⁄4pints - add extra boiling water, if necessary.
- When the stock is ready, tip the spring onions and pancetta into a large saucepan with half the butter and all the olive oil, and soften them on a gentle heat for a minute or two. Before they start to colour, add the peas and a couple of ladlefuls of the pea pod stock.
- Cover and leave on very low heat for about 10 minutes. Add the rice, peas and all the stock and leave to cook over a moderate heat for 15-20 minutes. When the rice is cooked, take the pan off the heat and stir in the rest of the butter. Grind in some black pepper and add all the grated parmesan. Stir well, then add the chopped parsley and stir again. The consistency should be a halfway house between a soup and a risotto. Eat with a spoon and serve with extra parmesan.
Per serving
490 kcalories, protein 18g, carbohydrate 55g, fat 21 g, saturated fat 11g, fibre 6g, salt 0.8 g
Recipe from Good Food magazine, June 2002.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2290/
Your binder
Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1kg small fresh peas in their pods
- 6 spring onions , trimmed and sliced
- 25g rolled pancetta (available from Italian delis) OR 1 slice unsmoked streaky bacon, finely chopped
- 50g unsalted butter
- 1 tbsp mild extra-virgin olive oil
- 200g Vialone nano rice (or arborio)
- 50g fresh parmesan , very finely grated, plus extra to serve
- 2 tbsp fresh chopped flatleaf parsley
Search Good Food
Advertiser Links
Difficulty and servings
Serves 4
Preperation and cooking times
Cook min 2 hrs
Including 1 hour to make the stockIngredients
- 1kg small fresh peas in their pods
- 6 spring onions , trimmed and sliced
- 25g rolled pancetta (available from Italian delis) OR 1 slice unsmoked streaky bacon, finely chopped
- 50g unsalted butter
- 1 tbsp mild extra-virgin olive oil
- 200g Vialone nano rice (or arborio)
- 50g fresh parmesan , very finely grated, plus extra to serve
- 2 tbsp fresh chopped flatleaf parsley
Per serving
490 kcalories, protein 18g, carbohydrate 55g, fat 21 g, saturated fat 11g, fibre 6g, salt 0.8 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
