Main Courses  |  Italian

Cheesy Risotto with Peas (Risi e Bisi)

• 1 x 48 ounces can chicken broth
• 1 1/2 cup water
• 2 1/2 cup (1 x 17oz box) Italian Risotto Rice
• 1 cup Italian grated parmesan cheese
• 1 x 10 ounces package of frozen peas

1. Bring chicken broth and water to a boil in heavy bottom sauce pan.
2. Add rice and bring to a boil.
3. Stir and cover. Reduce heat to MEDIUM-LOW; simmer 18-20 min or until rice is tender.
4. Stir rice. Add cheese and frozen peas. Stir again (the heat from the rice will warm the peas through).
5. Optional. Serve with a sprinkle of cheese on top of rice.