See the Recipe. Anita Calero
Rice and Peas Rice and Peas
Using the freshest peas of spring makes this dish simply scrumptious.
Yield: serves 4-6


  • 3 tbsp. butter
  • 1 yellow onion, peeled and finely chopped
  • 3 lb. fresh peas, shelled to yield 3 cups
  • Pinch of salt
  • 1 cup Chicken Stock
  • 1 cup arborio rice
  • 2 tbsp. chopped fresh flat-leaf parsley
  • Grated parmigiano-reggiano


  1. Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add peas and salt, and cook, stirring constantly, for 2 minutes.
  2. Add chicken stock and 2 cups water, and bring to a boil. Stir in rice and parsley, reduce heat to medium-low, cover, and cook, stirring occasionally, until rice is al dente and peas are very soft, about 20 minutes.
  3. Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like.