The salt value excludes any you have added yourself, as each family's tastes will differ
risi e bisi
a classic for a reason
Servings: 4 servings
Calories: 978.16kcal
Cost: 47p
Equipment
- frying pan
- saucepan
- mixing spoon
- fish slice / non-stick spatula
Ingredients
- 40 g Grana Padano
- 50 g bacon pieces cut into tiny pieces, less than half a centimetre
- 160 g onions chopped finely
- 400 g dried peas dried weight marrowfat peas. Soaked and cooked as per packet instructions
- 400 g rice
- 65 ml vegetable oil
- 2 tsps mustard powder
- 1 tsp garlic powder
- salt & pepper to taste
- 1 stock cube
Instructions
- Fry the bacon in the oil until crisp, then remove it with a slotted spoon and keep to one side.
- Fry the onion and garlic, in the remaining oil until soft.
- Add rice and peas, then stock and mustard.
- Bring to boil, turn down to simmer and cook for a further 15 minutes.
- Click here to start a 15 minute timer
- You may need more liquid so top up with hot water from the kettle.
- When nearly done ( the rice will still have a bit of a bite to it), stir in half the cheese and the reserved bacon pieces, and sprinkle the rest of the cheese (looks a pathetically small amount but persevere!) on top.
- Add a little more cracked black pepper and drizzle some of your oil over the top if you like it to look like a Jamie Oliver recipe!
- The consistency needs to be quite wet, much more like a sloppy risotto than a biryani.
Notes
