#Slide1 #Slide2 #Slide3 #Slide4 #Slide5 #Slide6 #Slide7
Tuesday, December 18, 2012,9:38 PM by

Posted in

Rate this Article:

 Print Hits: 1,923


Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • In a large pan, fry the onion and pancetta in the olive oil and butter, for about 10- 12 minutes.
  • Add parsley and stir. Fry slowly for a further 5 minutes, then add peas and stir thoroughly.
  • If you are using fresh peas, shell all the peas carefully and give them a quick rinse in cold water.
  • Add just enough stock to barely cover, then simmer until the peas begin to get tender.
  • Add rice, stir and add more stock. Season and stir it again, wait for the grains to absorb the stock before adding more liquid.
  • When the rice is soft and tender but firm to the bite, remove the pan from the heat.
  • Stir in the cheese and rest for 5 minutes before turning into a warmed tureen to serve add extra grated Parmigiano Reggiano.


  • 1 kg fresh peas in the pod (pod peas) or 450 grams frozen petit pois
  • ½ mild, sweet onion, very finely chopped
  • 50 grams pancetta, chopped
  • 25 ml Cooking oil
  • 50 grams unsalted butter
  • 3 tablespoons chopped fresh parsley
  • 2 litres good-quality beef, veal or chicken stock, kept simmering
  • 350 grams rice, (Vialone Nano Gigante) if available
  • 50 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

1 comment for “Venetian Rice and Peas”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA