Creamy pea and Parmesan rice is made risotto-style: toast the rice briefly, then add warm stock a little at a time. Stir in the peas during cooking and finish with butter and Parmesan. This risi e bisi-inspired dish serves two and is best enjoyed straight from the pan.
The recipe in brief
- Cook the onion in olive oil and half the butter, then briefly toast the dry rice.
- Add the warm stock a ladle at a time; stir in the peas after about 10 minutes.
- When the rice is al dente, stir in the remaining butter and Parmesan, cover for 2 minutes and serve.
Pea rice with a creamy risotto-style finish
For this version of rice and peas, do not pour in all the stock at once. Add it gradually, stirring as the rice cooks, so the finished dish stays creamy. Thaw the frozen peas in hot water before adding them, as the recipe specifies. Choose vegetable stock if you want to keep the dish meat-free.
Ingredients for 2 servings
- 160 g risotto rice
- 200 g frozen peas, thawed beforehand in hot water
- 1 small onion, finely chopped
- about 30 g butter and a little olive oil
- about 500–600 ml warm homemade chicken or vegetable stock
- 40 g grated Parmesan
- salt and pepper
Method
Toast the rice: Heat the olive oil and half the butter in a wide saucepan. Add the chopped onion and cook until translucent. Add the dry rice and stir continuously for 1 to 2 minutes, until the edges of the grains become slightly translucent.
Add the stock gradually: Start adding the warm stock to the rice a little at a time – pour in just enough to cover it. Cook over medium heat, stirring. When the rice absorbs the liquid, add another ladleful of stock. Continue in this way for about 10 minutes.
Add the peas: After about 10 minutes of cooking, stir the prepared peas into the rice. Keep adding stock and stirring until the rice is al dente – creamy on the outside and still slightly firm in the centre.
Finish until creamy: When the rice is cooked, turn off the heat. Stir in the remaining butter and grated Parmesan. Cover the pan with a lid for 2 minutes to let the ingredients settle.
Serve: Stir the rice and peas vigorously just before serving to give the dish a creamy texture. Sprinkle with extra Parmesan if you like.
Frequently asked questions
When do I add the peas?
Stir them in after the rice has cooked for about 10 minutes. Then keep adding warm stock until the rice is al dente.
How much stock will I need?
Prepare about 500–600 ml of warm stock and add it gradually. The exact amount depends on the rice and how quickly it cooks.
Can I use vegetable stock?
Yes. The recipe allows homemade chicken or vegetable stock; choose vegetable stock for a meat-free version.
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