Portion size: ¼ cup – ½ cup
Calories per serving 273
Fat (g) 3.0
Carbs (g) 51.8
Protein (g) 8.6
Vit A (%) 13.2
Vitamin C (%) 19.7
I wanted to share with you this Venetian dish that my grandmother made for me as a child. It is a springtime classic in Italy as they use tender fresh baby peas and Arborio rice. This was my after school meal to get me ready for all my many after school activities.
It is a warm, filling dish that can be eaten on its own or as a side dish. It is chock full of good vegetable proteins and amino acids and is a similar consistency to risotto.
- 7 cups vegetable stock
- 3 tablespoons ghee, divided
- 1 tablespoons extra-virgin olive oil, divided
- 1/3 cup minced onion.
- 2 cups Arborio rice (about 14 ounces)
- 4 cups shelled fresh or thawed frozen peas
- 1/2 cup finely grated Parmesan or Romano Cheese.
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 4 slices of crumbled Turkey bacon
- Sea Salt to taste
Bring stock to a simmer in a small saucepan. Cover and keep warm. Melt 2 tablespoons ghee with 1 tablespoon oil in a large heavy pot over medium heat. Add onion and sauté until soft (do not brown), about 5 minutes. Add rice and cook, stirring until coated, about 1 minute. Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
Remove pan from heat. Stir in the remaining 1 tablespoon of ghee, Parmesan or Romano and parsley. Season rice and peas with salt. Add crumbled Turkey bacon. Transfer to serving bowls or plates, and serve.