Italian dish of rice and peas. I remember my nonna making this for me when I was a little girl. Unfortunately, this recipe isn't hers, but my own version which is almost as good.
Heat oil and butter in a large skillet.
Saute onions and celery until cooked down, soft and translucent.
Add the rice and peas, stirring until the rice soaks up the butter and oil.
If making the adult version, add the wine now. Let absorb into the rice until only half remains.
Add chicken broth and salt.
Bring to a boil, cover and simmer for 20-30 minutes.
This is not a risotto and should be a little soupy.
Serve and sprinkle with fresh grated Parmesan, to taste.
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Serving Size: 1 Serving (1064g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 316 | ||
Calories from Fat: 64 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 3825.3mg | 132 % | |
Potassium 233.3mg | 6 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 41.9g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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