Rice and Peas

To prepare rice and peas, start by cleaning and chopping the shallot 1. Place the chopped shallot in a pot with a drizzle of oil 2 and sauté over medium-low heat for 2-3 minutes, stirring often 3.

Add the peas 4 and a pinch of salt 5, then cover with plenty of water (about 2 1/2 cups) 6.

Bring to a boil and cook for 5 minutes 7, then use a slotted spoon to remove half of the peas 8 and transfer them to a pitcher with a little cold water 9.

Blend with an immersion blender until you get a smooth and silky cream with a bright color 10 and set aside. At this point, add the rice to the pot with the peas and their cooking water 11 and stir 12.

Cook for about 10 minutes, stirring often 13. When the water is almost completely absorbed, add almost all of the pea cream 14 and cook for another 5 minutes, stirring often as if making a risotto 15.

At the end of cooking, turn off the heat and add the remaining pea cream 16. Season with a drizzle of oil 17 and adjust with pepper and salt 18.

Finish the dishes with a spoonful of ricotta 19, a few leaves of lemon thyme, a grind of pepper, and a drizzle of oil 20. Your creamy rice and peas dish is ready to be enjoyed while still hot 21!