Rice and Peas

Name: Rice and Peas
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 tbsp. butter; 1 yellow onion, peeled and finely chopped; 3 lb. fresh peas, shelled to yield 3 cups; Pinch of salt; 1 cup Chicken Stock; 1 cup arborio rice; 2 tbsp. chopped fresh flat-leaf parsley; Grated parmigiano-reggiano

Serves
serves 4-6

ANITA CALERO

Ingredients

3 tbsp. butter
1 yellow onion, peeled and finely chopped
3 lb. fresh peas, shelled to yield 3 cups
Pinch of salt
1 cup Chicken Stock
1 cup arborio rice
2 tbsp. chopped fresh flat-leaf parsley
Grated parmigiano-reggiano

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Instructions

Step 1

Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add peas and salt, and cook, stirring constantly, for 2 minutes.

Step 2

Add chicken stock and 2 cups water, and bring to a boil. Stir in rice and parsley, reduce heat to medium-low, cover, and cook, stirring occasionally, until rice is al dente and peas are very soft, about 20 minutes.

Step 3

Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like.

Melt butter in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add peas and salt, and cook, stirring constantly, for 2 minutes.
Add chicken stock and 2 cups water, and bring to a boil. Stir in rice and parsley, reduce heat to medium-low, cover, and cook, stirring occasionally, until rice is al dente and peas are very soft, about 20 minutes.
Adjust seasonings and serve immediately before rice absorbs liquid. Top with grated parmigiano-reggiano, if you like.