Italian Rice and Peas

READY IN: 35mins
Recipe by Bergy

This rice is a little moister than most rice dishes. It goes well with other veggies. It is a speciality of Venice

Top Review by queenbeatrice

This went very well with a roasted chicken. I followed instructions as listed except for using whatever drippings I had from the roasted chicken I made to go with this, and mixed with enough water to make 3 cups liquids and omitted the bouillon cubes and it turned out droolicious!!!!!!!!!
I will make this again for sure. Thanks for sharing your lovely recipe.

Ingredients Nutrition


  1. Melt 2 oz of butter in a saucepan.
  2. Add chopped onion and celery, cook until just translucent.
  3. Add rice, cook a few minutes more, stirring to coat the rice with butter.
  4. Add wine, 1 cup of boiling water and crumbled stock cubes.
  5. Bring to a boil, add peas.
  6. Reduce heat, simmer uncovered until the water has evaporated.
  7. Add another cup of boiling water, cook until evaporated.
  8. Add the final cup of boiling water.
  9. Keep cooking until the water is almost absorbed.
  10. Overall cooking time is about 20 minutes.
  11. Stir in the Parmesan cheese and 1 oz butter.
  12. Add salt& pepper to taste.

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