Recipe courtesy of Nadia G
Print
Riso con la Ricotta
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup white rice
  • 1 teaspoon olive oil
  • 3 ounces pancetta, finely diced
  • 1/3 cup Vidalia onion, diced
  • 3/4 cup sweet peas, frozen
  • 1/2 cup ricotta cheese
  • Sea salt
  • Freshly ground pepper
  • 2 to 3 tablespoons pecorino cheese, finely grated

Directions

Put the rice in a pot with 2 cups water. Bring to a boil and cook until done, 15 to 20 minutes. 

Heat the olive oil in a medium pan, and then add the pancetta and onions and saute until crispy, about 8 minutes. Add the peas and saute for 1 minute. Set aside. 

Transfer the rice to a large mixing bowl and stir in the peas, pancetta and onions. Stir in the ricotta cheese and salt and pepper to taste and garnish with the pecorino cheese.

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