Venetian Rice and Peas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup arborio rice
- 1 tablespoon extra-virgin olive oil
- 1/3 cup grated parmesan
- 5 cups reduced-sodium chicken broth
- 1 medium onion, quartered
- 1 garlic clove
- 1/4 pound sliced pancetta
- 2 (2- by 1-inch) strips lemon zest
- 2 tablespoons unsalted butter, divided
- 1 (10-ounce) box frozen baby peas
- Carbohydrate 52 g(17%)
- Cholesterol 40 mg(13%)
- Fat 24 g(36%)
- Fiber 5 g(22%)
- Protein 18 g(36%)
- Saturated Fat 10 g(48%)
- Sodium 1206 mg(50%)
- Calories 497
Preparation Bring broth to a simmer in a saucepan, then keep at a simmer. Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped. Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes. Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.
