A traditional dish from Veneto made with rice and peas. It is best in the spring, when made with new peas.

Ingredients
1 kg fresh peas
1/2 onion
1 slice of cooked ham, 1 cm thick
A small pan of broth (if you are in a hurry, just boil a pan of water and add a vegetable or meat stock cube, according to preference) 
400 g of rice
Parsley and butter

Sauté the onion in olive oil, add the fresh peas, the ham (cubed), the parsley, salt and a little water. 

When the peas are almost tender, add the rice and broth. 
Cook over a low heat, occasionally adding more broth. 

When ready, remove from the heat and stir in the butter. 
Let it stand for 5 minutes before serving.