Risi e Bisi

Risi e bisi means rice and peas in Venetian dialect, a Veneto spring classic once served on Saint Mark's Day. Peas, pancetta, and rice simmer into a comforting bowl looser than risotto yet richer than soup.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups Vialone Nano or Arborio ricePantry
• 2 cups fresh or frozen peasProduce
• as available pea pods for broth if freshProduce
• 1 small onionProduce
• 2 oz pancetta, dicedDeli
• 3 tbsp butterDairy
• 3/4 cup Parmigiano-ReggianoDairy
• 2 tbsp parsleyProduce
• 5 cups vegetable or light meat brothPantry

Instructions

1. 1If using pods, simmer them for a green broth; strain.
2. 2Sauté onion and pancetta in butter; add peas.
3. 3Add rice; toast lightly.
4. 4Cook with broth to a soft, almost soupy all'onda texture.
5. 5Finish with butter, cheese, and parsley—between risotto and soup.