Italian Courgette Rice with peas

Name: Italian Courgette Rice with peas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 280 g arborio rice; 25 ml olive oil; 100 g onion; 30 g halal-certified hard cheese made with microbial coagulant; 4 g salt; 1 g black pepper; 1100 ml water; 350 g courgette; 120 g green peas

Italian Courgette Rice with peas. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

280 g arborio rice
25 ml olive oil
100 g onion
30 g halal-certified hard cheese made with microbial coagulant
4 g salt
1 g black pepper
1100 ml water
350 g courgette
120 g green peas

Finely chop onion and prepare the main vegetables in small pieces. Use fresh or frozen peas. Heat the water in a separate pan.
Soften onion in olive oil for 5 minutes. Add main vegetables and the variation ingredient, except spinach, and cook for 3 minutes. Add rice and stir for 2 minutes.
Add a ladle of hot water and stir over medium-low heat. Keep adding water gradually as it is absorbed for 20–25 minutes; rice and vegetables should become tender. Spinach goes in during the last 5 minutes. Some water may remain unused.
Stir in cheese, salt and pepper. Rest off the heat for 2 additional minutes, then divide into four portions. Cool leftover rice rapidly in shallow containers and refrigerate at 4 °C within 1 hour; use within 24 hours.
Photo: Luca Nebuloni from Milan, Italy — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Risotto_courgette_and_mint_(26875791374).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Courgette risotto with mint; this formula uses a different vegetable variation without mint.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Italian Courgette Rice.