Serves: 4
Total Calories: 1,352
In medium saucepan, melt the butter and add the bacon and onions. Sauté just until onions are transparent. Add the peas and 1/2 the parsley and 1 cup of the chicken broth. Cover and cook over low heat for 10 to 15 minutes. Add the rice, salt and pepper, and another cup of broth. Cook for 15 to 20 minutes. Slowly and gradually add the remaining chicken broth a little at a time, keeping the rice moist. Stir in remaining butter and grated Parmesan cheese.
This Risi E Bisi recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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