Rice with peas Italian style

Ingredients

• 1 onion
• 40 g pancetta
• 0.5 bunch Parsley
• 40 g Butter
• 350 g long grain rice
• 1.5 l beef broth
• 300 g peas (fresh split)
• 4 tbsp parmesan (fresh grated)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion. Dice the pancetta into small cubes. Wash the parsley, shake dry, set aside a few leaves and finely chop the rest. Melt 20 g butter gently in a pot. Add onion, pancetta and parsley and sauté until the bacon is translucent. Add the rice and mix well. Pour about 250 ml beef broth, stir in the peas and cook the rice over low heat for about 20 minutes until al dente, adding the remaining broth gradually.

2. 2.

   Finely chop the remaining parsley. Stir the remaining butter with parmesan into the finished rice. Season with salt and pepper, sprinkle with parsley and serve immediately. Offer freshly grated parmesan on the side.