mitchell
Crash Test Dummy
6 slices bacon, cut into small pieces
1 small onion, chopped
1 tablespoon olive oil
1/4 cup (1/2 stick) butter
1 pound frozen peas, thawed
2 cups cooked risotto or white rice
1/4 cup romano cheese, grated
1 tablespoon fresh parsley chopped or 1 teaspoon dried
In a large frying pan with lid, saute' bacon and onion with olive oil and 1/2 of the butter (2 tablespoons). When bacon is browned slightly, add in the peas and risotto (or rice) and mix together well. Let cook for an additional minute or two, then stir in the romano cheese, the remaining 2 tablespoons of butter and the parsley. Remove for heat and cover. Let sit for 5 minutes before serving. (Serves 6)
1 small onion, chopped
1 tablespoon olive oil
1/4 cup (1/2 stick) butter
1 pound frozen peas, thawed
2 cups cooked risotto or white rice
1/4 cup romano cheese, grated
1 tablespoon fresh parsley chopped or 1 teaspoon dried
In a large frying pan with lid, saute' bacon and onion with olive oil and 1/2 of the butter (2 tablespoons). When bacon is browned slightly, add in the peas and risotto (or rice) and mix together well. Let cook for an additional minute or two, then stir in the romano cheese, the remaining 2 tablespoons of butter and the parsley. Remove for heat and cover. Let sit for 5 minutes before serving. (Serves 6)