Italian-Style Rice and Peas with Tangy Parmesan Cheese

Risi e bisi is Italian slang for “rice and peas.”Our version is easy to pull off, since we use frozen peas and orzo (a ricelike pasta that cooks up risotto soft without risotto effort). The dish is so rich and creamy, it’s good enough to eat as an entrée—but so simple you can whip it up as a side dish for fish or meat. (It’s also fun to say in a fake Italian accent: rrrrrrrrrisi e bisi!)

Serves: 2 as a main course or 4 as an appetizer

INGREDIENTS:

• • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup orzo
  • 1¼ cups chicken or vegetable stock or low-sodium broth
  • ¾ cup water
  • Salt and freshly ground pepper
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
  • 1 cup frozen peas

INSTRUCTIONS:

1. 1. In a small saucepan, heat the oil over moderate heat. Add the onion and garlic and cook, stirring a few times, until golden and softened, about 6 minutes.
   2. Add the orzo to the saucepan and cook, stirring, for 2 minutes.
   3. Add the stock and water and season to taste with salt and pepper. If using low-sodium broth, season more generously.
   4. Bring the stock to a boil, then turn the heat down to low and simmer, covered, for 20 minutes, stirring occasionally, until the orzo is tender.
   5. Stir in the cheese and peas (feel free to add more than just 1 cup of peas; some people prefer more). Add more salt and pepper to taste. Cook for 5 more minutes, until the cheese has melted and the peas are warmed through.
   6. Serve.