Risi e bisi

Name: Risi e bisi
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Ingredients: Butter 4 ¼ tbsp; Onions 1; Black pepper to taste; Vialone nano rice 1 ¾ cup; Vegetable broth 5 ½ cups; Fine salt to taste; Peas 2.2 lbs; Extra virgin olive oil to taste; Pancetta tesa 1.75 oz; Grana Padano PDO cheese to grate 1.5 oz; Parsley ½ cup

it br es fr de

610

Calories per serving

Gluten Free

Energy Kcal 610
Carbohydrates g 81
of which sugars g 4.9
Protein g 18
Fats g 23.8
of which saturated fat g 11.06
Fiber g 5.4
Cholesterol mg 58
Sodium mg 845

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 40 min
Serving: 4
Cost: Low

PRESENTATION

Creamy yet satisfying, Risi e Bisi makes family meals feel special thanks to its classic roots in Venetian cuisine. You get that comforting, risotto-style vibe from tender Italian rice and peas, but with a texture that's just a bit more cozy—almost between a thick soup and traditional risotto. That inviting mix of soft, moist rice and lightly sweet peas gives every bite an extra level of comfort, making this dish a favorite for gatherings big or small. Dinner table time gets a delicious upgrade as the golden color and gentle green accents really stand out (kids and adults both notice), so it works great whether you’re feeding just the family or a bigger group. This Arborio rice specialty appears at more than one spring celebration—families like how it naturally fits next to roasted meats or shines by itself for a meatless night, keeping everyone happy and full. With this classic on the menu, the house feels warmer…like a quick trip to Italy, right from your very own kitchen.

Busy home cooks gravitate toward Risi e Bisi because it truly delivers on both comfort and adaptability—plus, the classic flavor combo is hard to beat for weeknights or weekends. It nails the family-friendly mark: that nice creamy texture alongside bright spring pea recipes always goes over well, and people often add their own twists—think a little fresh pepper or even some cheese. This is one of those easy Italian dish ideas that tends to disappear fast with regular crowds, and it’s solid for nights when you want dinner to be simple but not boring. From simple weeknight meals to spring celebrations, Risi e Bisi shows up everywhere since it brings a little bit of Italy and a whole lot of yummy comfort. Great for all ages, customizable for picky eaters, and lasting in its appeal…it’s not just your average comforting rice recipe, it’s a forever-favorite that families enjoy sharing again and again.

PRIMARY KEYWORDS: Risi e Bisi, Venetian cuisine, Italian rice and peas, Arborio rice SECONDARY KEYWORDS: risotto-style rice dish, traditional Italian recipe, spring pea recipes, easy Italian dish, comforting rice recipe SEMANTIC/LONG-TAIL KEYWORDS: families enjoy Italian comfort food, creamy Venetian risotto, best Italian pea risotto, classic Italian rice recipes, vegetarian risotto options

How to prepare Risi e bisi

To prepare risi e bisi, first prepare a light vegetable broth and let it cool down 1. For details on preparation, see the Vegetable broth card. Meanwhile, shell the peas, keeping the pods aside 2. Once all the pods are shelled, rinse them well under running water 3 and drain them thoroughly

and immerse them in the saucepan with the broth 4, cover with a lid, and let them cook for 60 minutes over moderate heat from the resumption of boiling 5. After cooking, blend the pods with an immersion blender without removing them from the broth 6

until you obtain a puree 7, pour it into a fine-mesh sieve placed over a bowl 8, and press the puree well with a spatula to eliminate the too fibrous part of the pods 9

collecting all the juices that will come out 10 and keep them warm. At this point, proceed to cook the rice: melt half of the butter in a large pot and sauté the finely chopped onion 11. Once the onion has become golden, it will take about 10-15 minutes of cooking over low heat, add the chopped bacon 12

and the chopped parsley 13. Let it flavor for a couple of minutes and then add the peas 14, and a tablespoon of oil to flavor everything 15

pour two ladles of broth or hot water and mix, cooking for 5 minutes 16. Then add the broth obtained with the pods along with the peas 17, adjust the salt and pepper, and bring to a boil. Then add the rice 18 and adjust the salt if necessary

and cook it al dente, stirring often with a wooden spoon 20; at the end of cooking, the consistency of risi e bisi should be that of a soup, but not overly brothy. Turn off the heat and blend the rice with the other half of the butter and the grated cheese 20. If you like, you can add more chopped parsley 21 and serve the risi e bisi piping hot!

Storage

Risi e bisi can be stored in the refrigerator, in an airtight container for a couple of days.
Freezing is not recommended.

Curiosity

Although history has attributed risi e bisi to the Venetian tradition, it is very likely that this dish is of Byzantine derivation, as it was the Eastern peoples, who had intense commercial exchanges with the Venetians, who used to accompany rice with vegetables.

Tip

If there's a case where frozen is truly a time-saver (and in the frenzy of modern life, it constitutes a decidedly acceptable compromise), that case concerns peas. If the preparation is too lengthy for you, or if you can't get fresh peas, use frozen ones: you'll have to forgo the pods, agreed, but it's always better than missing out on risi e bisi, right? You can replace the butter with 4 tablespoons of oil.

For the translation of some texts, artificial intelligence tools may have been used.

Risi e bisi

PRESENTATION

How to prepare Risi e bisi

Storage

Curiosity

Tip

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