Recipes

Rice and Peas

  • Serves

    serves 4-6

ANITA CALERO

Ingredients

  • 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

Instructions

instruction 0

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.

instruction 1

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.

instruction 2

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

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