Skip to content

Vegetarian, Italy

Risi e bisi (Venetian rice and peas)

Risi e bisi is a Venetian rice and pea dish, halfway between a soup and a risotto, for 4 people in 35 minutes. It's an easy recipe, at about €2.20 per person. The key is keeping the texture loose, almost soupy, by adding warm broth little by little.

Off to Venice with a risi e bisi, this rice and pea dish halfway between soup and risotto.

Risi e bisi (Venetian rice and peas)
Total time
35 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Spring
The kids
They generally like it

Risi e bisi isn't quite soup and isn't quite risotto either. The arborio rice simmers gently in broth with fresh peas, and the dish keeps a loose, spoonable texture. Parmesan and butter stirred in at the end give it a creamy finish, without the constant stirring a classic risotto demands.

This is a spring dish, best made when fresh peas are in season and naturally sweet. It works well on a weeknight since everything cooks in one pot, and kids tend to like its mild flavor and easy, soft texture. A good broth and some parmesan are all it takes to make it taste like something special.

The ingredients

4 people

Fruits and vegetables

  • fresh shelled peas 700 g
  • onion 1
  • flat leaf parsley 4 sprigs

Pantry

  • arborio riceoften in the pantry 280 g
  • vegetable brothoften in the pantry 1.3 l
  • olive oiloften in the pantry 1 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • grated parmesan 70 g
  • butter 40 g

Allergens Lactose

The step by step recipe

  1. Heat the broth in a saucepan and keep it simmering nearby.

    Cold broth stops the cooking and makes the rice turn starchy and dull.

  2. Melt half the butter with the oil, add the chopped onion, and let it turn translucent without browning. 5 min

    Cover halfway, the onion softens gently and turns sweet without browning.

  3. Add the peas, stir for a minute, then pour in the rice and a large ladle of broth. 2 min

    If using frozen peas, add them straight in without thawing first.

  4. Keep adding broth gradually and let it cook, stirring now and then. The dish should stay loose, almost soupy. 16 min

    Risi e bisi is eaten with a spoon, add another ladle of broth if it gets too thick.

  5. Off the heat, stir in the remaining butter, the parmesan, and the chopped parsley, cover, and let it rest. 2 min

    Serve in shallow bowls, it keeps thickening while everyone sits down.

Our tips to get it right

  • Chop the onion finely so it melts away completely and leaves no crunchy bits in the finished dish.
  • Taste your broth before using it, it should already be well seasoned since it flavors the whole pot of rice.
  • Stir gently and not too often, unlike a classic risotto, to keep the peas whole instead of mushy.

The variations

  • Swap the parmesan for pecorino for a sharper, saltier flavor.
  • This recipe is already vegetarian, make it even more spring like by adding shelled fava beans along with the peas.
  • For kids, blend a small ladle of the finished dish and stir it back in, it smooths the texture without changing the flavor.

What to serve it with

  • A glass of dry white wine
  • Some crusty bread on the side
  • An arugula salad afterward

Storage

Risi e bisi keeps for 2 days in the fridge in a sealed container. It thickens as it cools, so reheat it gently with a splash of broth or water. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can I use frozen peas instead of fresh ones?

Yes, that's perfectly fine and common outside of spring. Add them straight from frozen at the rice step, no need to thaw, the cooking time stays the same.

Why does the rice stay so loose and soupy?

That's the whole point of risi e bisi, halfway between soup and risotto. It keeps thickening as it cools on the plate, so it should be served looser than you think it needs to be.

Can this dish be made ahead?

It's best made right before serving since the rice keeps cooking and thickening as it sits. If you want to prep ahead, make the broth and chop everything in advance, then cook the rice at the last minute.

What rice can I use if I don't have arborio?

Another round Italian rice like carnaroli works just as well. Avoid long grain rice, it doesn't absorb broth the same way and won't give you the creamy texture you want.

How long does it take to make a Venetian risi e bisi?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Venetian risi e bisi?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Venetian risi e bisi cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

Italian cuisine

See all

Cheese recipes

See all