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Author Notes: My stepfather was born in Italy, near Rome. He taught me to use garlic with a heavy hand, and he taught me this dish, which I've been making since I was about 10 years old. Even a child can make it, but it will delight the most sophisticated adult as well. Traditionally there should be one pea for every grain of rice, but this represents a reasonable compromise. - Abra Bennett —Abra Bennett
Food52 Review: This is a wonderful recipe. It's similar to risotto, only much less work, and the result is no less delicious. I successfully used Pernod instead of Marsala; all the peas and the delicious simplicity of this dish were a big hit with both my adult and child testers. - WinnieAb —The Editors
- 4 tablespoons olive oil
- 4 tablespoons butter
- 3/4 cup finely chopped onion
- 1 1/2 cups rice, preferably short grain
- 3 tablespoons Marsala
- 3 cups shelled peas, can use frozen if necessary
- 3 cups hot chicken broth
- 1 1/2 teaspoons salt
- freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- Heat the oil and half of the butter in a skillet until butter melts. Add the onions and sauté for about 5 minutes.
- Add the rice and stir until it becomes translucent. Add the Marsala, and continue to simmer, stirring constantly, for about 1 minute. Add the peas, 2 cups of the broth, and the salt and pepper.
- Cover the pot, bring to a boil, and reduce the heat to a simmer. Allow to cook undisturbed for 10 minutes. Add the remaining broth, cover, and cook for an additional 10 minutes, until the rice is perfectly done.
- Stir in the Parmesan and the last bit of butter. Add salt and pepper as needed.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Spring Peas