Risotto recipe with peas | Italian cuisine

The risotto with peas It is a simple and commonly widespread dish, also present in the Venetian regional tradition with the name of Risis is bisa (rice and peas). The recipe is a lot simple: just brown the onion in the pan, add the peaswet with a little vegetable broth and, after a few minutes, also add the rice and continue cooking with the broth.

Risotto with fresh, frozen, canned peas

The best of himself gives this dish in SpringWhen cooking with the Fresh seasonal peasBut it can be prepared all year round with these legumes subscriptionI canned.

Risotto with creamy or crunchy peas

The recipe can be completed by adding other ingredients such as vertical bacon For a crunchy touch, or creamy cheese or ricotta or, again, of the Tomato To add acidity.

Other variants may concern the type of rice used and cooking methods: for example, those who love pure flavors, can boil the rice and peas separately, then combine them only at the end: in this case, the choice of a basmati rice Or an oriental, more aromatic rice, can add an extra touch to the combination, to be completed with oil and pepper.

Risotto with peas, a complete dish

The pairing of cereals and legumes, then, is winning not only from the point of visa of the taste, but also to nutritional levelbecause the two foods complete each other: i cerealsIn fact, they help the body to better assimilate the proteins contained in legumes.

Also discover these recipes: