By Robert Holian
20. Risi e Bisi
5 steps
Prep:15minCook:40min
If you grow your own peas at home, by all means use them, but this is my easy year-round version. If you can’t find a chicken flavoured vegan stock, just use vegetable. If you can find vialone nano rice, use that instead of arborio - it’s not available where I live.
Updated at: Thu, 17 Aug 2023 05:38:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
58
High
Nutrition per serving
Calories785.4 kcal (39%)
Total Fat31.5 g (45%)
Carbs98.4 g (38%)
Sugars7.2 g (8%)
Protein17.1 g (34%)
Sodium1084.9 mg (54%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a wide based pan, saute onion until nice and translucent in the olive oil and half the butter. Then add rice and coat in the fat for a minute or two. Deglaze with the wine and allow the alcohol to cook or for a few minutes.
Step 2
Slowly add the stock, constantly stirring, so that the rice gradually cooks and the starches are released. This requires constant gentle stirring for 30 minutes. If you have a parmesan rind, now is a good time to add it.
Step 3
About 10 minutes before completion, add the baby peas, you don’t want to overcook them.
Step 4
When the rice is cooked but slightly al dente, get the texture right by either adding hot water, or letting it cook off for a bit. Risotto should be eaten with a spoon, like a thick soup. Add the lemon juice and remaining butter and turn off the heat.
Step 5
Serve with some parmesan cheese, a little scattered chopped parsley, and scattered lemon zest.
Notes
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