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Riso con la Ricotta
Recipe courtesy Nadia G
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 4 servings
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.
© Recipe courtesy Nadia G