Ingredients
SERVES 4
– 250 g split peas
– 320 g Carnaroli rice
– ½ onion finely chopped
– 50 g dried mushrooms
– 30 g butter
– 750 ml vegetable broth
– 80 g Grana Padano grated
– salt to taste
Directions
Fill a pot with abundant water and boil the split peas for ab. 45 minutes. Once cooked, drain and set the split peas aside. Then, place the dried mushrooms in a bowl and soak them in a little warm water. Meanwhile, in a saucepan, melt 20 g butter, add in the onion and let it sauté for a couple of minutes before also adding in the mushrooms – previously drained and cut into small pieces. Sauté for a few minutes, then add in the peas and cook for 2 more minutes, while stirring. At this point, pour in the rice and toast it for 2 minutes, stirring constantly with a wooden spoon. Add the hot broth all at once and continue cooking for 12 minutes. Add salt to taste, half of the Grana Padano and stir. Finally, place the rice in a buttered baking dish, sprinkling it with the remaining cheese. Bake in preheated oven at 200°C for ab. 10 minutes. Remove from the oven and serve hot.
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