Risi e Bisi with Ham and Parmesan

  • Active Time 10m
  • Total Time 40m

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.

ingredients

  • 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 frounceen 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

directions

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.

Tip: 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. WINE RECOMMENDATION: A light and unpretentious red will make the best partner for this dish. Look to the Veneto for the tart-cherry flavor of a crisp Bardolino or a slightly fuller Valpolicella.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2995

nutrition information per serving

703 calories; 23g total fat; 61mg cholesterol; 1802mg sodium; 82g carbohydrates; 6g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.