Riso con la Ricotta

Recipe courtesy Nadia G
Show: Nadia G's Bitchin' Kitchen Episode: Childhood Favorites
TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
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
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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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5

Newest Ratings and Reviews

Read all 2 reviews

  • on March 07, 2013

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    Made this tonight and it was awesome.

    people found this review Helpful.
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  • on October 10, 2012

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    I made this for my family, including my mom and sister, so I needed to prepare for 6 people. The recipe was great. It was very easy to make. The time it takes to cook the rice, you can prepare the "sauce". I was at my local Farmer's Market the morning I made the recipe and bought a pound of fresh sheep's milk ricotta which I used. I'll bet Nad's Nonna would heartily approve. The only comment I got from my family is that it could have used more pancetta and less peas. Fuheddaboudit! That's easy!

    people found this review Helpful.
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