Description
Risi e Bisi is a traditional Venetian dish combining rice and fresh peas into a creamy, comforting risotto-like meal. It’s lighter than classic risotto, typically made without cheese, and highlights the delicate flavors of spring vegetables. Keyword: risi e bisi rice and peas
Ingredients
Units
Scale
- :
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 1/2 cups arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 2 cups fresh or frozen peas
- Salt and black pepper, to taste
- 2 tablespoons vegan butter or regular butter (optional)
- 1/4 cup grated vegan Parmesan or traditional Parmesan (optional, for serving)
Instructions
- :
- In a large saucepan, heat olive oil over medium heat.
- Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in parsley and rice; cook for 1–2 minutes, stirring to coat the rice.
- Begin adding warm broth, one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more.
- After 10 minutes, stir in the peas. Continue cooking, adding broth as needed, until the rice is tender but al dente and the mixture is creamy (about 18–20 minutes total).
- Stir in butter and season with salt and pepper.
- Serve warm, topped with grated Parmesan if desired.
Notes
- :
- Traditionally served during spring when peas are fresh.
- Adjust broth amount for desired texture — it should be looser than risotto.
- Can be made vegan by using vegetable broth and omitting cheese or using a vegan alternative.
Nutrition
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg (with vegan version)
