Risi e bizi (risotto with green peas)
Composition / ingredients
4
Servings:
Cooking method
Finely chop the fat and melt it in a preheated frying pan. Finely chop the onion and fry in lard until transparent. Finely chop half of the parsley, add to the onion. If you use fresh, not frozen peas, then stir it in, pour in a quarter liter of broth and cook for 5-15 minutes (depending on the variety of peas). If the peas were deep-frozen, then thaw them in hot water, flip them in a colander and add them to the onion and bacon at the same time with rice. Mix everything, let the rice get saturated with fat, then introduce the broth. Cook for ten minutes on high or medium heat with the lid open. Then close the lid and cook on low. The consistency as a result can be either like a thick soup, or more granular - whoever likes it.
Grate the parmesan and stir it into the risotto along with the rest of the parsley.
Grate the parmesan and stir it into the risotto along with the rest of the parsley.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Parsley greens - 45 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salt - 0 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Broth - 15 kcal/100g
