Risi e Bisi

Traditionally made with fresh spring peas, Risi e Bisi is Italian comfort food at its best. This dish is creamy, flavorful and always a favorite in our house!

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If someone told me that we’re having rice and peas for dinner, I’d probably be like “eh ok.” I mean rice and peas are fine and all, but they’re not an exciting meal. If someone told me that we’re having Risi e Bisi for dinner, I’d be like “Heck yeah!!”

Risi e Bisi is a classic northern Italian meal, and it’s the signature dish of Venice in particular. Risi e Bisi is literally translated as “rice and peas,” but don’t let that fool you. This recipe is delicious! Risi e Bisi is traditionally made with fresh peas, but frozen peas can be substituted.

Historically, this dish was made as an offering to the Doge of Venice on the Feast of San Marco (April 25). Since early peas were at the height of spring harvest during this time, Risi e Bisi was a fitting recipe for Venetians to make for the leaders of their city.

Risi e Bisi Ingredients

• Rice. This Risi e Bisi recipe uses arborio rice – and this is important. Arborio rice is a short-grained Italian rice with a high starch content. As it cooks, arborio rice becomes creamy and slightly chewy…very different that traditional long grain white rice. While Vialone Nano rice is the traditional variety used in Venice, this type of rice is not as common in the US. (Although it is available on Amazon!) Fortunately, arborio rice is readily available in most grocery stores.

• Peas. As noted above, this recipe is traditionally made with new spring peas, but frozen peas can be substituted. Avoid using canned peas in this recipe. Peas are one of the signature flavors, and canned peas just won’t do this dish justice. In fact, this recipe is traditionally made using the pea pods themselves, but we typically take a shortcut and use frozen peas.

• Pancetta. Sometimes called “Italian bacon,” pancetta is fully cured pork that is often used as a topping in pasta dishes. (Bacon is cured and then smoked while pancetta is unsmoked.) Pancetta has grown in popularity in recent years, and you can often find cubed pancetta near the other cured meats like prosciutto and salami. Another option would be to stop by the deli counter for a thick slice of pancetta that you can cube at home. Some recipes call for ham, although pancetta is the more traditional (and more flavorful!) option.

• Onion, Chicken Broth, Minced Garlic, Black Pepper, Dry Sherry, Butter, Parmesan Cheese and Parsley. All of these ingredients add flavor to the finished dish.

Risi e Bisi is a classic Italian comfort food meal. It’s also a one-pot meal, so cleanup is rather minimal! Unfortunately, like risotto, this recipe requires a bit of babysitting as you’ll need to stir the rice often while it cooks. Nevertheless, it is an easy recipe overall, and it makes for great leftovers the next day!

How to Store Leftovers

Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. A microwave is a great way to reheat leftovers, but leftover Risi e Bisi can also be reheated on a stovetop. (If reheating on a stovetop, you will need to add a bit more chicken stock or water.)

This recipe also freezes well. Just place the cooled leftovers in a freezer bag and freeze for up to 3 months. Let thaw overnight in the fridge before reheating as normal.

I hope you enjoy this dish as much as we do here in our house – it’s a simple comfort food recipe that is always met with smiles around the table! Cheers!

Did you make this Risi e Bisi recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!

Risi e Bisi

Traditionally made with fresh spring peas, Risi e Bisi is Italian comfort food at its best. This dish is creamy, flavorful and always a favorite in our house!

5 from 3 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 526kcal

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Ingredients

• 4 cups low-sodium chicken stock can substitute vegetable broth
• 2 Tbsp extra-virgin olive oil
• 4 oz. diced pancetta
• 1 medium yellow onion diced
• 2 tsp minced garlic
• 1 cup arborio rice
• ¼ tsp black pepper
• 3 Tbsp dry sherry
• 10- oz. frozen peas thawed
• 2 Tbsp unsalted butter cut into cubes
• ¼ cup freshly grated Parmesan cheese
• 1-2 Tbsp freshly chopped parsley

Instructions

• Using a medium saucepan, add chicken stock and place over medium heat. (Note: This is to heat the chicken stock so that it’s hot when it’s added later.)
• Using a separate large skillet or small Dutch oven, add olive oil and place over medium heat.
• Once hot, add pancetta and sauté for 2-3 minutes, stirring occasionally.
• Add onions and sauté for 5-6 minutes, stirring occasionally.
• Add garlic and continue sauteing for 1-2 more minutes, stirring often.
• Add rice, pepper and dry sherry; stir until well combined. Continue sauteing, stirring occasionally, for 2-3 more minutes.
• Add 1-1½ cups of chicken stock; stir until well combined. Sauté, stirring often (almost constantly) for 3-5 minutes, or until the liquid has fully absorbed into rice. Continue adding chicken stock a ladleful or two at a time until all of the liquid has been added. (Note: If rice is still not fully cooked once all of the liquid has been added, add ½-1 cup of hot water. The rice should be creamy and al dente, but not crunchy.)
• Add peas; stir until well combined. Continue sauteing, stirring occasionally, for 1-2 minutes.
• Add grated Parmesan cheese and butter; stir until butter has completely melted.
• (Note: The finished dish should be slightly soupy, so it’s ok to stir in a bit of hot water before serving.)
• Garnish with chopped parsley and serve hot.

Notes

To avoid over-salting, add salt only at the table as the chicken stock, pancetta and Parmesan cheese are all salty ingredients.

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