Dry rice and peas skillet with butter and parmesan, a warm and comforting main dish, a true delight to enjoy on colder days. A dry soup without broth as I like it, everything cooks directly in the pan, together, rice with peas, but it’s not a risotto rather a soup. If desired, it can also be left more brothy, just use one more bowl of water. Rice with peas is a light and filling vegetarian dish, perfect as a main course. It can be enriched with a bit of bacon or crumbled sausage if desired, but I love it in its simplicity, and it’s perfect for staying light while enjoying something truly comforting. So let’s prepare it together.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Skillet Rice and Peas with Butter and Parmesan
- 1 cup short-grain rice
- 12 oz very fine peas
- to taste onion
- to taste olive oil
- 1.5 tbsp butter
- 1.5 tbsp parmesan
Tools for Preparing Rice and Peas with Butter and Parmesan
- 1 Skillet
- 1 Lid
- 1 Wooden Spoon
- 1 Grater
- 1 Small Bowl
- 1 Cutting Board
- 1 Knife
Steps for Preparing Rice with Peas, Butter, and Parmesan
Prepare a fine chop of onion. In a skillet, add a little oil, heat it up, and add the onion, browning it on low heat and add the peas, fresh or frozen. Add salt and stir.
Let everything flavor together for a bit, then add 3 bowls of water, using the same bowl to measure the rice quantity. Bring to a boil and cook for another 5 minutes before adding the rice and continuing to cook until the water is completely absorbed and the rice is cooked. If necessary, add a splash of water during cooking; otherwise, if there is too much water in the pan, finish cooking without the lid.
Off the heat, stir in the butter and add the parmesan, mix well and serve.
It can be stored in the fridge for one day. If there are leftovers, they can also be used to make rice croquettes.
