Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Bring broth to a simmer in a saucepan, then keep at a simmer.
Step 2
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.
Step 3
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.
Step 4
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.
