RISI e BISI, Easy-peasy, low fat & salt, good fibre

FRUGAL BUT FABULOUS MAIN COURSE SOUP...

Italian Rice & Peas with Chicken Breast (& Oyster Sauce)
 'So comforting, so verstatile...and so money-saving'

updated may 2022

We could all use easy recipes for frugal, substantial soups during the cost-of-living crisis.  

This one - Risi e Bisi (or Italian Rice with Peas) - the Blogger would gladly have for my last meal.  It's simple but delicious -- apparently originally a risotto.  But a wallet-conscious Italian friend served me her version, a thick, comforting, filling and very, very frugal soup.  

It is terrifically easy to prepare -- there's no standing about waiting for ladles of stock to be absorbed - and it's very versatile.

The vegetarian version with a sprinkling of parmesan is the popular basic version but many Italians add pancetta (thick cut bacon). 

Cubes of left-over cooked chicken or meatballs (turkey, beef, pork) can also be added.  

If you're in the mood, parmesan can be replaced with a drizzle of oyster or hoisin sauce, which adds an Oriental twist.

Whichever way you serve it, you will be delighted by its delicious soupy wholesomeness.

You do need good stock, home made  if possible, but if you haven't any to hand, go for good granules rather than a cube.

Cost: £1.75 (without added protein) (2015 prices)
Serves: 4


Ingred:

1 tbsp butter or olive oil
Generous handful chopped shallots or whites of a bunch of spring onions (keep green bits for later) 
300 gm/10 oz long-grain white rice, rinsed until water runs clear
150 gm/5 oz peas, fresh or frozen
1 litre good stock (including a slug of white wine or grape juice, if you like)
p & s to taste
(opt) freshly grated parmesan

Method:

1. Finely slice whites of spring onions; saute in oil over medium heat until translucent. 
2. Add rice, stir, coating the grains
3. Add stock; bring to a boil 
4. Add peas if raw
5. Reduce heat to med-low; liquid should bubble gently 
6. Cover; if using frozen peas, add after 15 minutes along with any protein; otherwise simmer for 20 mins
7. Check rice is cooked. The mix should be soupy; if not add more stock. 
8. Serve with finely chopped parsley or the green of spring onions and, if using, freshly grated parmesan.   

Tips

• For non-vegetarians:Remove fat from 4 rashers back bacon; cook with onions OR Before serving, add chunks of cooked ham hock or cooked chicken
• If not using parmesan, drizzle over oyster or hoisin sauce

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These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.