Riso con la Ricotta

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. Put the rice in a pot with 2 cups water. Bring to a boil and cook until done, 15 to 20 minutes. 
  2. 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. 
  3. 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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