Risi E Bisi Rice Peas
Indulge in the comforting flavors of Venetian cuisine with Risi E Bisi, a classic rice and peas dish that's perfect for cozy evenings. Featuring nutty Arborio rice, vibrant green peas, and a flavorful base of sautéed onion, garlic, and pancetta (optional), this recipe combines the heartiness of risotto with the simplicity of seasonal ingredients. The slow, meticulous process of adding warm broth creates a creamy texture while allowing the rice to retain a delightful al dente bite. Finished with a touch of butter, fresh parsley, and a generous sprinkle of Parmesan, Risi E Bisi is a harmonious blend of rich textures and bright flavors. Ready in under an hour and ideal for four servings, this timeless dish pairs beautifully with a crisp white wine and makes for an elegant yet approachable meal idea. Perfect for searches like "easy risotto recipe," "Venetian rice dish," or "comfort food with peas," this recipe is bound to delight your taste buds.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 4 ounces Pancetta, diced (optional)
- 1 cup Arborio rice
- 4 cups Chicken or vegetable broth
- 1.5 cups Fresh peas (or frozen, thawed)
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Freshly grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
In a large pot over medium heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil together.
Add the chopped onion and cook for 3-4 minutes, or until softened and translucent. Stir in the garlic and pancetta, if using, and cook for an additional 3 minutes.
Add the Arborio rice and toast it for about 2 minutes, stirring constantly, until the rice is slightly translucent around the edges.
Meanwhile, heat the broth in a separate saucepan and keep it at a low simmer.
Ladle about 1/2 cup of the hot broth into the rice mixture and stir constantly until most of the liquid is absorbed.
Continue adding broth, 1 ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. This process should take about 18-20 minutes.
When the rice is nearly cooked (about 15 minutes in), stir in the peas and continue cooking, adding broth as needed, until the peas are tender and the rice is creamy but still has a slight bite to it.
Turn off the heat and stir in the remaining 1 tablespoon of butter, chopped parsley, and grated Parmesan cheese. Adjust seasoning with salt and black pepper to taste.
Allow the dish to rest for 2 minutes before serving. Spoon into bowls and garnish with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 9264 mg | 403% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.1 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1517 mg | 117% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1827 mg | 39% | |
*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.
