Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(7)
Most Helpful

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.

queenbeatrice November 22, 2010

I made this last night for my fiance and i for our anniversary dinner i added in 2 chicken breast cut into pieces with the rice and cooked it before i added the whine thanks for the recipe

Chris S. March 26, 2015

This was good, but I thought it a little bland for myself and my better half. We are spice fiends, so I added a little minced garlic and a little italian seasonings. Also upped the wine a little (and cut on the water a touch). All in all I will make this again.

risabug August 16, 2011

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