Rice and peas (Risi e bisi) from Two Kitchens: Family Recipes from Sicily and Rome (page 66) by Rachel Roddy

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Notes about this recipe

  • Indio32 on May 17, 2021

    Had this as a 'home alone' supper last night. Very easy to put together but as noted below the rice and peas go in at the same time. I used frozen peas and a homemade chicken stock. Next time would add the peas closer to the end of the cooking time. Also used Spanish Bomba rice which is my favorite for risotto. Still a very tasty and easy supper. Recommended!

  • Lepa on May 29, 2019

    This is pretty good. I had fresh peas and used a pork broth and pancetta. I was concerned that the final dish would be too soupy. It required more liquid than I normally use for risotto and I was surprised that it is all added at the same time. It took about 10 minutes longer than the recipe indicated but in the end I was happy with the texture.

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