Rice and Peas (Risi e Bisi)

This version of the Italian classic rice and pea dish is almost like a thick soup, though it can also be prepared as a risotto. Round out dinner with Radicchio, Endive, and Carrot Salad, peasant bread, a versatile cheese like Monte Veronese or Asiago, and a red Italian table wine.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2  tablespoons  butter
• 1/2  cup  finely chopped yellow onion
• 1  cup  Arborio rice or other short-grain rice
• 2 1/2  cups  organic vegetable broth (such as Swanson Certified Organic)
• 2  cups  water
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (2 ounces) freshly grated Parmigiano-Reggiano cheese
• 2  tablespoons  finely chopped fresh flat-leaf parsley
• 1  (16-ounce) package frozen green peas, thawed

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until golden. Add rice to pan; sauté 1 minute. Add broth, 2 cups water, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and cook 20 minutes, stirring occasionally. Stir in cheese, parsley, and peas; cook 2 minutes.

Nutritional Information

Calories:

257 (25% from fat)

Fat:

7.1g (sat 3.8g,mono 1.8g,poly 0.3g)

Protein:

10.8g

Carbohydrate:

38.3g

Fiber:

4.8g

Cholesterol:

17mg

Iron:

1.4mg

Sodium:

615mg

Calcium:

156mg