Unlike risotto, here you cook the vegetables and the rice separately, then you let them mingle in a wonderful embrace. Simple, delicious flavors, in a great seasonal recipe that will win your heart.
- 200 g shelled fresh peas (or frozen, when not in season)
- 1 carrot (about 70 g), chopped
- 1/2 leek (about 50 g) or onion, chopped
- salt and pepper to taste
- 1 Tbsp evo oil
- 3 1/2 – 4 cups of water to cook the rice + more for the vegetables
- a pinch of coarse salt
- 200–220 g Arborio or Carnaroli rice (about 1 heaping cup)
- Parmigiano or Grana (optional)
- Shell the peas and wash them. Clean the carrot and leek and chop them.
- In a small saucepan or saute pan, add the oil, the chopped vegetables, and a little water. Add salt and pepper to taste and cook on low/medium heat for 3-5 minutes or until slightly tender but still with some bite to them.
- Next, add the peas to the vegetables, stir, and top with water just to cover them. Put the lid on and stirring/checking from time to time, cook until peas are tender.
- Add 3 1/2 – 4 cups of water to another pot and a pinch of coarse salt. Bring it to a boil, then add the rice.
- Cook the rice, stirring once in a while, al dente or to your liking. On the whole, the cooked rice has to be neither too dry nor too watery (you need a little of the rice water to create the creaminess).
- Next, add the peas and carrots to the pot with the rice, stir, add the Parmigiano (if using), stir again, and let sit for a couple of minutes to blend and release the starchy creaminess.
- Serve immediately.