Risi E Bisi Italian Rice and Peas Rice Cooker
Experience the comforting flavors of Venetian cuisine with this effortless Risi E Bisi Italian Rice and Peas recipe, tailored for your rice cooker. This one-pot wonder combines creamy Arborio rice, tender peas, and crispy pancetta, all cooked to perfection in a savory broth. Enhanced with aromatic garlic, sautéed onion, and a generous sprinkle of Parmesan cheese, this dish delivers rich, indulgent flavors with minimal effort. Ideal for a weeknight dinner or a casual gathering, this rice cooker version of the Italian classic simplifies the process without compromising on authenticity. Garnish with fresh parsley and extra Parmesan for a restaurant-quality presentation that’s ready to serve in just 40 minutes. Perfectly comforting, irresistibly delicious, and incredibly easy to make!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 100 grams Pancetta, diced
- 1 small Yellow onion, finely diced
- 2 Garlic cloves, minced
- 1 cup Arborio rice
- 2.5 cups Chicken or vegetable broth
- 1 cup Frozen peas, thawed
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Set your rice cooker to its sauté or equivalent function. Add olive oil and butter, and allow the butter to melt.
Once melted, add the diced pancetta and cook while stirring occasionally until it turns golden and crispy, about 3-4 minutes.
Add the diced onion and minced garlic to the rice cooker and sauté for 2-3 minutes, or until the onion becomes translucent and fragrant.
Add the Arborio rice to the rice cooker and stir to coat the grains with the fat. Toast the rice for about 1-2 minutes until slightly translucent around the edges.
Pour in the chicken or vegetable broth and stir well to combine all the ingredients. Close the lid of the rice cooker and set it to the white rice or risotto cooking setting.
Allow the rice to cook until the timer goes off or until the liquid has been mostly absorbed. This should take about 20-25 minutes, depending on your rice cooker model.
Once the rice is cooked, quickly open the lid and fold in the thawed peas. Close the lid again and let the peas warm in the residual heat for 2-3 minutes.
After the warming time, open the lid and stir in the grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
Serve the Risi E Bisi warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
