Risi e Bisi (Pea Rice)

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 30 g butter (2 tbsp)
• 300 g natural whole-grain rice (risotto rice)
• 1 l vegetable broth
• Salt
• pepper (coarsely ground)
• 1 Spring onion
• 300 g fresh shelled peas (or frozen)
• 5 g basil (3 stems)
• 75 g Parmesan

Instructions

1. 1.

   Peel and chop the onion and garlic. Heat olive oil and 1 tbsp butter in a pot. Sauté the chopped onion and garlic over medium heat for 2 minutes until translucent. Add the rice and stir for another 2 minutes to toast. Pour in half of the vegetable broth. Season with salt and pepper, then simmer for about 10 minutes.

2. 2.

   Meanwhile, trim and wash the spring onion, slicing it into strips. Mix the peas into the rice. Add the remaining vegetable broth. Continue cooking Risi e Bisi for an additional 10 minutes over low to medium heat until the rice is al dente and the broth has been absorbed.

3. 3.

   During this time, rinse the basil, shake off excess water, and pluck the leaves. Stir in the remaining butter with the pea-rice mixture, seasoning with salt and pepper. Grate the Parmesan finely and sprinkle it over the Risi e Bisi along with basil leaves and a dash of pepper before serving.