Risi and Bisi
Pasta & Rice Sauces & Soups

Risi and Bisi

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”.

Ar halfway between a risotto and a soup, Risi and Bisi is mainly prepared in the spring when the main ingredient is harvested: fresh new peas, tender and fragrant.

fresh peas dish

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!


For this dish it is important to well choose the quality of rice. I like to have a long grain with a firm consistency and a high starch content that releases all its flavor in the broth. For these reasons I usually choose the Carnaroli type which also has an excellent cooking resistance.

Another small reminder: for this recipe it is essential to use a quality vegetable broth too. You can choose to use ready broth or dice, however, for the best result try making the Broth yourself. Long ago we made a post with the method and the recipe, you can find it here.

Risi and Bisi

Risi and Bisi

Prep Time: 15 minutes
Cook Time:
Total Time: 15 minutes


  • 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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