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“I've often used this as a side dish. I really like it as it doesn't override the other flavours of the meal I've cooked, which is why it makes for such a wonderful vegetable accompaniment.”

Ingredients Nutrition


  1. Melt the butter in a saucepan and add the finely chopped onion and celery.
  2. Cook until they have just changed colour.
  3. Add the rice, and cook for a further few minutes, stirring constantly until all the rice is covered with the butter and becomes transparent.
  4. Add the white wine, 1 cup of boiling water and the crumbled stock cubes.
  5. Bring to the boil and add the peas.
  6. Reduce the heat and simmer UNcovered until the water has evaporated.
  7. Then add another cup of boiling water, and cook again, until this water has evaporated.
  8. Now add the 3rd cup of boiling water, and continue cooking until the water is ALMOST absorbed and the peas-cooked.
  9. Stir the grated Romano cheese and the extra 1 oz of butter through the peas and rice.
  10. Season with salt and pepper and serve garnishd with a sprig of parsley.

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