Potato stew with rice and peas

We’re back to tell you a bit about our valley, with a very special recipe… A potato stew with rice and peas, flavoured with fresh chives and butter. Potatoes with rice? Does this sound weird? Well, you just have to try and you’ll change you mind 🙂 .

Potato stew with rice and peas

This is a recipe of our family that was handed down through several generations 🙂 . Our grandmother Teresa has taught it to us, who had learnt it from her mom. This was a recipe that was prepared throughout the year and, depending on the time of the year, peas were replaced with leeks or cabbage, or with any other vegetables they used to have. We have chosen the variant our grandmother loves better 🙂 .

The real secret that will turn this seemingly simple country dish into something very delicious, is the use of butter with a lot of fresh chives. Therefore, it is forbitten the use of the dried one! 😀

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Potato stew with rice and peas

Cuisine Egg free, Gluten free, Vegetarian
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Difficulty Easy


  • 250 g of peas
  • 200 g of risotto
  • 8 potatoes
  • 60 g butter
  • Chives
  • salt


  1. Cut the potatoes into four pieces. Add them into a pot with the peas, cover with water and boil 20 minutes.
  2. Add the rice and cook until the rice is done.
  3. Melt the butter in a saucepan with chives and pour it over the stew.


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