Vegan risi e bisi
«Risi e bisi» (rice and peas) is a traditional dish from the Italian region of Veneto, where it is eaten especially for the «Festa di San Marco», celebrated on 25 April.
It is very reminiscent of risotto, but with a slightly soupier texture, and it is a little simpler and easier to make, so it is perfect for enjoying a different rice dish without having to put in too much time and effort.
It is a very complete dish thanks to the mix of rice (a cereal) and peas (a legume), a combination that provides complete proteins with all the essential amino acids.
Looking at it in more detail, this plant-based version is cholesterol-free and rich in carbohydrates, complete proteins, allicin, alliin, flavonoids, fibre, lecithin, phytosterols, tryptophan, isoflavones, omega 6 and omega 9 fatty acids, terpenoids, vitamins A, C, E and B group (B1, B2, B3, B5, B6 and B9 or folic acid); sulphur, calcium, copper, chromium, phosphorus, iron, lithium, magnesium, manganese, molybdenum, potassium, selenium, sodium, vanadium and zinc.
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- Step 1Finely chop the onion and grate the garlic.
- Step 2Heat the oil in a pot and, when it is warm, add the onion and let it soften over medium heat for 5 minutes.
- Step 3Next, add the garlic and let it sauté for a couple more minutes.
- Step 4After this time, add the rice, stir it in with the onion and garlic and let it cook for 1 minute.
- Step 5Then add the stock, salt and pepper, bring to a boil, lower the heat to medium-low and let it cook for 15 minutes, stirring frequently.
- Step 6After this time, add the peas and let everything cook together for 10 more minutes, until the rice is cooked, stirring frequently.
- Step 7When the rice is cooked, turn off the heat, add the vegan parmesan and the margarine and stir carefully so that everything is evenly combined. When all the rice has absorbed the flavor evenly, serve.