Cheesy Risi e Bisi

4.5(67)

by Rachael Ray·published 2016-11-18

ItalianSide Dish

Servings

4 servings as a side dish

Total time

—

Calories / serving

637 kcal

Ingredients (10)

serves

2 tablespoons extra-virgin olive oilolive-oil
1 large clove garlic, finely choppedgarlic
1 small onion, finely choppedonion
1 cup arborio rice
Salt and peppersalt-and-pepper
1/2 cup dry white winewhite-wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the marketchicken-stock
1/4 to 1/3 cup grated Parmigiano, a generous handfulparmesan
2 tablespoons chopped flat-leaf parsleyparsley
1 cup tiny frozen peaspeas

Instructions (2 steps)

01Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
02When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

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Not rich — missing servings, total time, or calories.