Stranger Foods

Photograph of Veneto-style rice and peas.

ItalianVeneto-style rice and peas

Serves 4 | Prep 10 mins | Cook 30 mins

Risi e bisi is a typical recipe from Veneto, great for springtime, when you can find fresh bisi (Venetian dialect for “peas”). This is not quite a risotto, and not really a soup, but something in between.

Source: The Complete Italian Cookbook

Ingredients

Metric

Imperial

x0.5

2 tbsp olive oil
½ medium onion, finely chopped
2 oz pancetta (or bacon), finely diced
2 tbsp chopped fresh parsley, plus more for serving
1¼ cups peas, fresh or frozen
5 cups hot vegetable broth, divided
1½ cups Vialone Nano or Arboria rice
Salt
Freshly ground black pepper
2 tbsp butter
½ cup freshly grated Parmesan cheese, plus more for serving

Instructions

°C

°F

Show amounts inline

In a large saucepan, heat the oil for over medium heat, and add the onion, pancetta, and parsley. Cook for , stirring frequently. Add the peas (if fresh) and cook for another .
Add 4 cups of the hot broth and bring to a boil.
Add the rice, peas (if frozen), and salt and pepper to taste, and cook until al dente, about , adding more broth if necessary. Remember, this risotto needs to be very runny.
Turn off the heat, and add the butter and Parmesan cheese. Mix well until the butter is fully melted. Season with salt, if needed.
Serve with more fresh parsley and/or Parmesan cheese, if desired.

Similar recipes

Photograph of Shiitake mushroom risotto.

Shiitake mushroom risotto Photograph of Spring vegetable and pancetta risotto.

Spring vegetable and pancetta risotto Photograph of Prawn & spinach risotto.

Prawn & spinach risotto Photograph of Pasta and lentils (pasta e lenticchie).

Pasta and lentils (pasta e lenticchie)