After a budget-friendly dinner idea? Courtney Roulston’s Risi e Bisi (Italian Rice with Peas) (RECIPE BELOW) is a cosy classic you’ll make over and over again.
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Risi E Bisi (Italian Rice with Peas)
Recipe By Courtney Roulston
Serves 4
Prep 10 mins
Cooking 30 mins
1-2 tbs extra virgin olive oil
40g butter
1 brown onion, finely chopped
2 garlic cloves, finely chopped
100g thickly sliced pancetta, cut into batons
1 cup (200g) arborio rice
100ml dry white wine
4 cups (1L) salt-reduced chicken stock, heated
200g frozen peas, thawed
1 small lemon, rind finely grated, juiced
½ cup chopped flat-leaf parsley
40g finely grated parmesan
1. Heat the oil and half the butter in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 1-2 mins or until the onion softens. Add the garlic and pancetta. Cook, stirring, for 1-2 mins or until aromatic. Add the rice and cook, stirring, for 2 mins to coat. Add the wine and simmer for 2-3 mins or until the liquid is absorbed.
2. Add the stock, ½ cup (125ml) at a time, stirring constantly for 15-20 mins or until the rice is tender. Add the peas and stir until combined and heated through. Add a little extra stock or water, if necessary. Add the remaining butter and stir to combine.
3. Remove from heat and stir in the lemon rind, lemon juice, parsley and parmesan. Season with black pepper to serve.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist which includes:
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Corn & zucchini frittata:
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