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Risi e bisi with parma ham (Italian rice and peas)

Risi e bisi with parma ham (Italian rice and peas)

Name: Risi e bisi with parma ham (Italian rice and peas)
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 25g butter; 3 chopped shallots; 2 crushed garlic cloves; 200g arborio rice; Grana padano cheese rind (if you have one); 1.2 litres of chicken stock; 400g frozen peas; 50g grated grana padano; 4 parma ham slices; Grated lemon zest; Olive oil; Fresh basil

Easy
September 2019

Easy
September 2019

Serves 4
Hands-on time 30 min

Rise e bisi, a wonderfully thick Venetian soup, is laden with peas, grated grana padano and parma ham to make a satisfying lunch bowl.

If you like the look of this, you’ll love zuppa di ceci e farro (chickpea and farro soup).

Nutrition: per serving

Calories: 464kcals
Fat: 15.2g (7.5g saturated)
Protein: 25.3g
Carbohydrates: 53.2g (3.9g sugars)
Fibre: 6.4g
Salt: 1.2g

Nutrition: per serving

Calories: 464kcals
Fat: 15.2g (7.5g saturated)
Protein: 25.3g
Carbohydrates: 53.2g (3.9g sugars)
Fibre: 6.4g
Salt: 1.2g

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Ingredients

25g butter
3 chopped shallots
2 crushed garlic cloves
200g arborio rice
Grana padano cheese rind (if you have one)
1.2 litres of chicken stock
400g frozen peas
50g grated grana padano
4 parma ham slices
Grated lemon zest
Olive oil
Fresh basil

25g butter
3 chopped shallots
2 crushed garlic cloves
200g arborio rice
Grana padano cheese rind (if you have one)
1.2 litres of chicken stock
400g frozen peas
50g grated grana padano
4 parma ham slices
Grated lemon zest
Olive oil
Fresh basil

Method

Heat 25g butter in a deep frying pan over a medium heat, then fry 3 chopped shallots and 2 crushed garlic cloves until very soft. Stir in 200g arborio rice, then add a grana padano cheese rind (if you have one).
Ladle in 1.2 litres hot chicken stock, a little at a time, only adding more when the stock has been absorbed. When the rice is almost cooked, add all the remaining stock and 400g frozen peas, then simmer for 2 minutes (the dish should be quite soupy).
Remove the cheese rind (if using), stir in 50g grated grana padano, then season. Fry 4 parma ham slices until crisp, then snap into shards. Ladle the risi e bisi into bowls, then top with the ham, a little grated lemon zest, a glug of olive oil and fresh basil.

Method

Heat 25g butter in a deep frying pan over a medium heat, then fry 3 chopped shallots and 2 crushed garlic cloves until very soft. Stir in 200g arborio rice, then add a grana padano cheese rind (if you have one).
Ladle in 1.2 litres hot chicken stock, a little at a time, only adding more when the stock has been absorbed. When the rice is almost cooked, add all the remaining stock and 400g frozen peas, then simmer for 2 minutes (the dish should be quite soupy).
Remove the cheese rind (if using), stir in 50g grated grana padano, then season. Fry 4 parma ham slices until crisp, then snap into shards. Ladle the risi e bisi into bowls, then top with the ham, a little grated lemon zest, a glug of olive oil and fresh basil.