Venetian risi e bisi

Ingredients

For 1 serving

• White rice65 g
• Peas150 g
• Pancetta20 g
• Spring onions2
• Vegetable broth500 ml
• Extra virgin olive oil5 g
• Parmigiano Reggiano15 g
• Parsley5 g
• Saltto taste

Contains: lactose, celery,

In season: April – June

Method

1. Warm the vegetable stock and keep it hot. Thinly slice the spring onions, dice the pancetta and chop the parsley.
2. Heat the olive oil in a saucepan over medium heat and fry the pancetta and spring onions for 3–4 minutes, until the pancetta is golden and the onions are soft.
3. Add the peas and a ladle of stock and cook for 5 minutes, until the peas are tender.
4. Add the rice and the remaining stock, bring to the boil and cook for 17 minutes over medium-low heat, stirring now and then, until the rice is al dente and the texture is loose and wavy, halfway between a risotto and a soup. If it gets too dry, add hot water; salt carefully, as the pancetta is salty.
5. Turn off the heat and stir in the grated Parmesan and parsley; rest for a minute and serve.