IMG_5197-1Peas are not for everyone but I have always loved them. They were really the only vegetable I would willingly eat growing up. With spring just around the corner, or already here considering the weather the past few days, I have been seeing beautiful pea tendrils everywhere. I picked up a bunch at Atwater Village Farm and decided to do my own take on the Italian dish Risi e Bisi, or Rice and Peas.


Makes an entree portion for 2 people

2 1/2 cups broth + more to thin broth at the end if necessary (I used a combination of 1/2 Parmesan Brodo and 1/2 Chicken Stock. Feel free to play around with your broth of choice)
1/2 bunch pea tendrils, roughly chopped
1 1/2 cups fresh english peas
1/2 cup carnaroli or arborio rice
2 tablespoons unsalted butter
1 tablespoon mint, chiffonade
1 shallot, diced
Pecorino Romano, to finish
extra virgin olive oil
sea salt
cracked black pepper
IMG_5190-1Place the butter and shallot in a large saucepan. Cook over medium heat until the shallot becomes soft and translucent.
IMG_5192-1Add the peas and a generous pinch of sea salt. Cook for 2-3 minutes.

Add 2 cups of broth and cook at a gentle boil covered for 10 minutes.
IMG_5191-1Add the rice and remaining 1/2 cup of broth. Cover and cook at a gentle boil for 20 minutes or until rice is tender to the bite.

Stir in the pea tendrils and cook for 2-3 minutes until tender.
IMG_5193-1Before serving, stir in the mint and season to taste with salt and pepper.

Scoop the risi e bisi into individual bowls and finish with a drizzle of fruity olive oil and Pecorino Romano.