11 February 2009

rice and peas

Number 10 of 50, and I actually made this in January. So in one month, I was already 20% done. Yay!

1 tbl olive oil
4 tbl butter
4 strips of bacon or pancetta, chopped
1 small onion, chopped
6 cups hot chicken broth - I used chicken bullion to make the broth
1 3/4 cups rice - the original recipe calls for risotto, I used regular medium grain
3 tbl parsley
2 cups frozen or canned peas
1/2 cup Parmesan cheese

1. Heat the oil and half the butter in a (very) large pan on low heat. Cook the bacon and onion until the onion is translucent.

2. Add the broth to the pan and bring to a boil. Stir in the rice and season to taste with pepper. Bring to a boil, reduce heat and cover. Simmer, stir occasionally, until rice is starting to get soft. Takes 20-30 min.

3. Add parsley and peas, continue cooking until peas are hot and liquid is mostly gone from the pan.

4. To finish, stir in 2nd half of butter and the Parm.

No comments: