Rice and peas

By GialloZafferano · 40 min

Ingredients

Instructions

1. Clean and chop the shallot. Put it in a pot with a drizzle of olive oil and saute over medium-low heat for 2-3 minutes, stirring often.
2. Add the peas and a pinch of salt, then cover with plenty of water (about 2 1/2 cups).
3. Bring to a boil and cook for 5 minutes. Scoop out half the peas with a slotted spoon and put them in a pitcher with a little cold water.
4. Blend the scooped peas with an immersion blender until smooth and silky with a bright color. Set aside. Add the rice to the pot with the remaining peas and their cooking water, and stir.
5. Cook for about 10 minutes, stirring often. When the water is almost fully absorbed, add almost all of the pea cream and cook for another 5 minutes, stirring often as for a risotto.
6. Turn off the heat and stir in the remaining pea cream. Season with a drizzle of oil, then adjust with pepper and salt.
7. Top each serving with a spoonful of ricotta, a few lemon thyme leaves, a grind of pepper and a drizzle of oil. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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