Risi e Bisi is a traditional Venetian dish that perfectly bridges the gap between risotto and soup, featuring creamy rice cooked with fresh sweet peas and fragrant herbs. This simple yet elegant recipe has been a springtime staple in northern Italy for centuries, often served to celebrate the arrival of new season produce. With its comforting texture and light, fresh flavours, Risi e Bisi captures the essence of Italian home cooking at its finest.
What makes Risi e Bisi so special is its humble origins and versatility. Traditionally, it was served to the Doge of Venice on St. Mark’s Day, reflecting the region’s pride in its produce and culinary traditions. Unlike classic risotto, Risi e Bisi is cooked with a slightly looser consistency, allowing the rice to swim gently in its flavourful broth, creating a dish that feels both nourishing and luxurious in its simplicity.
If you’re looking for an easy yet impressive vegetarian meal, Risi e Bisi is the perfect choice. It proves that with a few quality ingredients – fresh peas, Arborio rice, butter, broth, and Parmigiano Reggiano – you can create a comforting and elegant Italian dish in under 30 minutes, making it ideal for busy weeknights or leisurely weekend lunches.
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Best Time To Eat
Risi e Bisi is best enjoyed as a light lunch or a comforting starter for dinner, especially during spring when peas are at their sweetest and freshest.
How To Partner
Serve your Risi e Bisi with a crisp green salad drizzled with lemon vinaigrette and a basket of crusty Italian bread, and pair it with a chilled glass of dry Pinot Grigio or Sauvignon Blanc to enhance its delicate, creamy flavours.
One controversial understanding is that outside Italy, Risi e Bisi is often mislabelled as risotto with peas, losing its distinct identity as a dish with a looser, almost soupy consistency. Italian chefs argue that calling it risotto undermines its traditional preparation and cultural significance, reducing it to just another variation of rice dishes rather than celebrating it as a regional specialty.
Another debated aspect is the use of frozen peas instead of fresh spring peas. While frozen peas are convenient, purists insist they cannot match the sweet, delicate flavour of newly shelled peas, which define the authentic taste of Risi e Bisi. Critics argue that using frozen peas turns this seasonal celebration dish into an everyday convenience meal, stripping away its intended freshness and heritage.
Finally, there is ongoing discussion about adding pancetta or onions to Risi e Bisi. While some regional variations include pancetta for depth, traditional Venetian recipes often keep it vegetarian to let the peas shine. This sparks debates among Italian cooks about authenticity versus adaptation for modern tastes, reflecting broader tensions between preserving culinary tradition and evolving to suit contemporary home kitchens.
How to Make Risi e Bisi Rice and Peas
Risi e Bisi Rice and Peas Recipe Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
150g pancetta or bacon, diced (optional)
1 liter vegetable or chicken stock
300g Arborio rice
500g fresh peas (shelled weight; frozen peas are an acceptable substitute)
50g butter
60g Parmesan cheese, freshly grated
Salt and black pepper, to taste
A few sprigs of fresh mint, finely chopped (optional)
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Step By Step How to Make Risi e Bisi Rice and Peas
Prepare Ingredients
Heat the stock in a pot until it’s simmering and then keep it warm over low heat. If using frozen peas, defrost them; if using fresh, ensure they’re shelled and ready.
Cook the Pancetta and Onion
Heat the olive oil in a large saucepan over medium heat. Add the pancetta or bacon and cook until it starts to crisp.
Add the chopped onion to the pancetta, reducing the heat to low. Cook until the onion is soft and translucent, about 8-10 minutes.
Add the Rice
Stir in the Arborio rice, making sure it’s well-coated in the oil and pancetta fat, and let it toast for a minute. This step ensures the rice is infused with the flavors.
Begin Adding Stock
Add a ladle of hot stock to the rice and stir until it is absorbed. Continue adding the stock one ladle at a time, waiting until the liquid is absorbed before adding the next ladle.
Cook the Peas
When the rice is about halfway cooked (after about 10 minutes), add the peas. Continue to add stock and stir the rice and peas gently.
Finish the Dish
Once the rice is tender and creamy (usually about 18-20 minutes in total), remove from heat. Stir in the butter and Parmesan cheese until the risi e bisi is rich and creamy. Season with salt and black pepper. Add the chopped mint for an extra layer of freshness if desired.
Serve
Serve immediately, with extra Parmesan available for sprinkling on top.
Tips To Make Risi e Bisi Rice and Peas
The dish should be creamy like a risotto but slightly soupier. Adjust the amount of stock if necessary. Use fresh peas during their season in spring for the best flavor. Frozen peas are a good alternative outside of the season. Although optional, pancetta adds a depth of flavor. It can be omitted for a vegetarian version.
How Many Calories Have Risi e Bisi Rice and Peas
Approximately 400-450 calories per serving, assuming the dish serves about four. The caloric value can vary based on the amount of pancetta, butter, and cheese used.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.