Quinoa’s ‘Risi & Bisi’ Recipe

The following springtime dish is the creation of the gluten-free restaurant Quinoa (vicolo di Santa Maria Maggiore 1, near via Cerretani).



1 onion/350 gr. (12 oz) Vialone Nano rice/1 kilo (2.2 lbs) of fresh peas in the shell/50 g of bacon/60 g. of butter/ a pinch of parsley/vegetable broth/extra virgin olive oil/ salt and pepper to taste.

Shell the peas.  Melt half of the butter in a saucepan and sauté the minced onion lightly.  Add minced bacon and parsley, then the peas, vegetable broth and olive oil.  The final step is to combine this mixture with the rice.  As a final touch, complete the dish with the remaining butter and grated Parmesan cheese. Serve hot. Buon appetito!