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Risi e Bisi with Ham and Parmesan

Source: Quick From Scratch - Italian
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 4
A favorite of the rice-loving Venetians, the soup called risi e bisi (rice and peas) is so thick that it's sometimes mistaken for risotto. We've added diced ham and plenty of Parmesan to make a satisfying dinner.
6 tablespoons butter
1 onion, chopped
1 rib celery, chopped
1 large clove garlic, minced
1/2 cup dry white wine
2 quarts canned low-sodium chicken broth or homemade stock
1 1/2 cups rice, preferably arborio rice
2 tablespoons chopped fresh parsley
1 3/4 teaspoons salt
2 cups frozen petite peas (one 10-ounce package), defrosted
1 1/4-pound piece deli ham, cut into small dice
3/4 cup grated parmesan cheese
1/2 teaspoon fresh-ground black pepper
Risi e Bisi with Ham and Parmesan Recipe at
In a large pot, melt the butter over moderately low heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the wine and boil until it almost evaporates, about 5 minutes. Add the broth and bring to a boil. Boil until the liquid is reduced to approximately 7 cups, about 20 minutes.

Add the rice, parsley, and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10 to 15 minutes. Stir in the peas, ham, Parmesan, and pepper.

Petite Peas

Peas are one of the few vegetables that are usually better frozen than fresh. Frozen petite peas consistently have good flavor, a pleasant sweetness, and tender texture. In the springtime, if you can find truly fresh, sweet peas, by all means use them here. Just add them with the rice and parsley.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 703
Fat. Total: 23g
Fiber: 6g
Carbohydrates, Total: 82g
Sodium: 1802mg
% Cal. from Fat: 29%
Cholesterol: 61mg
Protein: 30g
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