Risi e bisi
Risi e bisi, from above
Non vegVeneto

Risi e bisi

Rice and peas, Venetian style. Soupier than risotto, sweeter than you'd think.

40 minTime
18 gProtein each
mildSpice
The Doge's dish1 chapter · 1 min read

Make it your way

Grandma's wayVenetian rice and peas, eaten with a spoon.
The original
549kcalsame
18 gproteinsame
7 gfibresame
40minutessame

Risi e bisi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Arborio rice1½ cups vialone nano or arborio
Green peas3 cups, fresh or frozen
Pancetta (pancetta or unsmoked bacon)60 g, diced
Butter3 tbsp
Onion1 small, chopped
Vegetable stock (vegetable broth)5½ cups, hot
Parmesan½ cup
Flat leaf parsley2 tbsp
Saltto taste

Method

4 steps
  1. 1Cook pancetta and onion in half the butter until soft and lightly golden.
  2. 2Add peas and a ladle of stock; cook 3 minutes.
  3. 3Add rice and stock, a little more at a time, stirring, for 16 minutes. Keep it soupy.
  4. 4Off the heat, stir in remaining butter, parmesan and parsley.
Serve it like this

Serve in deep warm bowls, loose enough to spoon, with parmesan and parsley on top.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Risi e bisi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
With a main Pollo alla cacciatora70 min
With a main Pasta e piselli30 min
On the side Salsa verde italiana15 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
Sign up to send it to your cook