Risi e Bisi is a typical dish of the Venetian tradition, in particular from the city of Vicenza, based on rice and fresh peas, called “bisi”.
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Ar halfway between a risotto and a soup, Risi and Bisi, which means Rice with Peas, is mainly prepared during the spring season. Is in that period, in fact, that the main ingredient is harvested: fresh new peas, tender and fragrant.
Something about the origins of Risi and Bisi
The origin of the recipe dates back to the Middle Ages, when the Benedictine monks of the area began to cultivate the peas of Lumignano.
In the past on April 25, in honor of San Marco, patron of Venice, the population of Venice and Vicenza used to offer the Doge this dish with a royal flavor.
I love to prepare Risi & Bisi in those spring days that are fresh airy or windy, to warm me up with a sweet and fragrant embrace!
Three are my main tips to get a great Risi and Bisi.
First, it is important to well choose the quality of rice. I usually choose the Carnaroli Rice which is considered the King of Italian rice. It’skernels are the longest and contain the highest concentration of starch.
Therefore, because of its thickness, this rice keeps al dente even after cooking, making it the preferred choice for top chefs!
Second, for this recipe, it is essential to use fresh peas. Look for the small and tender ones.
At last, the broth makes the difference for this dish for this recipe! Then, I suggest you use a quality vegetable broth. You can choose to use ready broth or dice, however, for the best result try making the Broth yourself. We made a post with the method and the recipe, you can find it here.
What to pair with Risi and Bisi
When you are looking for excellent combinations to serve an all-Italian lunch, here are our favorites:
Italian Meatballs in Tomato Sauce
Veal & Pork Stew with Artichokes
Risi and Bisi
- 320 g. rice
- 200 g shelled peas
- 80 g bacon
- 30 g grated Parmesan cheese
- 1 lt vegetable broth
- 30 gr. fresh Persil
- 1 spring onion
- 1 extra virgin olive oil sp
- salt and pepper
- 40 g butter
Clean the spring onion by removing leaves and roots, cut into rounds.
Wash the parsley, dry and chop finely.
Cut bacon into small dice or strips and set aside.
Put a pan on the stove with half the butter and spring onion.
Stir fry for a few minutes until the spring onion becomes golden brown.
Add bacon and half the parsley and cook for about 5 minutes.
Pour the peas into the pan with a pinch of salt and stir fry for a few minutes. Then pour the tepid broth and bring to boil.
When it boils, pour the rice in and cook for 14/18 minutes (according to rice cooking directions), stirring occasionally.
After this time, remove from the heat, add a flake of butter and the remaining parsley.
Sprinkle with plenty of grated Parmesan and serve hot.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 48mgSodium: 780mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 14g
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