Risi e bisi
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
This rice and pea dish is so creamy you won’t believe there’s no dairy in it. It is known as the Italian version of rice and peas.
This recipe is part of a budget vegan meal plan for one. In September 2023 this recipe was costed at an average of 86p when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
By Saskia Sidey
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped or grated
- 50g/1¾oz long-grain rice
- 1 vegetable stock cube
- 100g/3½oz frozen peas
- small handful fresh flatleaf parsley, finely chopped
- salt and ground black pepper
Method
Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube.
Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed.
Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately.
