Rice and Peas

  • Serves

    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


Step 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.

Step 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.

Step 3

Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.