Print

Irresistible Rice Peas: 7 Comforting Steps to Savor

Rice Peas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy Arborio rice dish with fresh or frozen peas, perfect for busy weeknights.

Ingredients

Scale
  • 200g Arborio rice
  • 150g fresh or frozen peas
  • 1 onion, finely chopped
  • 50g pancetta or bacon, diced
  • 1 liter vegetable broth, kept warm
  • 50g grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Warm the vegetable broth in a saucepan and keep it at a gentle simmer.
  2. In a large pot over medium heat, heat the olive oil. Add the chopped onion and diced pancetta. Sauté until the onion is translucent and the pancetta is slightly crisp, about 4–5 minutes.
  3. Stir in the Arborio rice and cook for 2–3 minutes, tossing constantly so each grain gets coated and lightly toasted.
  4. Add a ladle of warm broth and stir until the liquid is mostly absorbed. Repeat, adding one ladle at a time and stirring between additions, maintaining a gentle simmer.
  5. After about 10 minutes of adding broth, stir in the peas. Continue the ladle-addition method until the rice is al dente and creamy, roughly 5–10 more minutes.
  6. Remove from heat, stir in the grated Parmesan until melted and glossy. Season to taste with salt and black pepper.
  7. Serve immediately, garnished with chopped fresh parsley.

Notes

    Nutrition

    Find it online: https://bakerslider.com/rice-peas-recipe/

    ×