italian

Risi E Bisi with Pancetta and Peas

Name: Risi E Bisi with Pancetta and Peas
Yield: 1 serving
Cuisine: italian
Ingredients: 66 g arborio rice (dry); 372 g chicken broth; 124 g green peas (frozen); 50 g pancetta, diced; 50 g yellow onion, finely chopped; 8 g olive oil; 17 g parmesan cheese, grated; 0.83 g black pepper; 0.83 g salt

This simmered dish pairs green peas with pancetta, diced, arborio rice and chicken broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

34 g Protein

77 g Carbohydrates

22 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

66g arborio rice (dry) 241 kcal
372g chicken broth 22 kcal
124g green peas (frozen) 100 kcal
50g pancetta, diced 125 kcal
50g yellow onion, finely chopped 20 kcal
8g olive oil 71 kcal
17g parmesan cheese, grated 68 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

chicken broth
Warm broth in a small pot and keep at a gentle simmer.
pancettaolive oil
In a saucepan, heat olive oil over medium heat. Add pancetta and cook until lightly crisp, 3 to 4 minutes.
arborio rice (dry)yellow onion
Add onion and cook until soft, 4 to 5 minutes. Stir in rice and toast 1 minute.
arborio rice (dry)chicken brothgreen peas (frozen)
Add peas, then ladle in hot broth a little at a time, stirring often, until rice is creamy and just tender, 14 to 16 minutes. Keep it looser than risotto, like a thick soup.
parmesan cheeseblack peppersalt
Stir in Parmesan and black pepper. Taste for salt and serve immediately.