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home > recipes > beans / grains > riso e piselli
from Tipperary, Ireland 2 cups Vialone nano Rice 3 cups fresh or frozen peas 1 small white onion finely chopped 2 Tbsp butter 1 Tbsp. olive oil 1 quart vegetable broth In a large non stick pan sauté the onions in the butter and oil until they're translucent being careful not to brown them. Add the peas and a half cup of the broth and cook them for about five minutes. Add approximately one quart of broth and bring to a boil. Add the rice and mix in well. Continue cooking until the rice is ready mixing often. If the rice gets too dry add some more broth. Mix in 1 Tbsp. butter and 1/4 cup grated Parmesan. Serve hot.

Riso e Piselli


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keyword: piselli
ethnicity: italian
recipes for beans-grains
recipes by rcoen
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(posted October 20, 2009)

from Tipperary, Ireland

2 cups Vialone nano
Rice
3 cups fresh or frozen peas
1 small white
onion finely chopped
2 Tbsp
butter
1 Tbsp.
olive oil
1 quart vegetable
broth

In a large non stick
pan sauté the onions in the butter and oil until they're translucent being careful not to brown them.

Add the peas and a half cup of the
broth and cook them for about five minutes.

Add approximately one quart of
broth and bring to a boil.

Add the
rice and mix in well. Continue cooking until the rice is ready mixing often.

If the
rice gets too
dry add some more broth.

Mix in 1 Tbsp.
butter and 1/4 cup grated Parmesan. Serve hot.



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