Recipe courtesy of Nadia G
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.

Recipe courtesy of Nadia G

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