Pea 'n' Rice Dish

1. 1

   Melt the butter in a saucepan and add the finely chopped onion and celery.

2. 2

   Cook until they have just changed colour.

3. 3

   Add the rice, and cook for a further few minutes, stirring constantly until all the rice is covered with the butter and becomes transparent.

4. 4

   Add the white wine, 1 cup of boiling water and the crumbled stock cubes.

5. 5

   Bring to the boil and add the peas.

6. 6

   Reduce the heat and simmer UNcovered until the water has evaporated.

7. 7

   Then add another cup of boiling water, and cook again, until this water has evaporated.

8. 8

   Now add the 3rd cup of boiling water, and continue cooking until the water is ALMOST absorbed and the peas-cooked.

9. 9

   Stir the grated Romano cheese and the extra 1 oz of butter through the peas and rice.

10. 10

    Season with salt and pepper and serve garnishd with a sprig of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.