Active Time

　　10 min

　　Total Time

　　25 min

　　Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

　　

Ingredients

Makes 4 servings

　　5 cups reduced-sodium chicken broth

　　1 garlic clove

　　1 medium onion, quartered

　　1/4 pound sliced pancetta

　　2 (2- by 1-inch) strips lemon zest

　　1 tablespoon extra-virgin olive oil

　　2 tablespoons unsalted butter, divided

　　1 (10-ounce) box frozen baby peas

　　1 cup Arborio rice

　　1/3 cup grated parmesan

　　

Step 1

Bring broth to a simmer in a saucepan, then keep at a simmer.

　　

Step 2

Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.

　　

Step 3

Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.

　　

Step 4

Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.