Risi e Bisi

Risi e Bisi

SERVINGS

1 cup, 4 servings 

PREP TIME

10 Min

COOK TIME

33 Min

The name Risi e Bisi (sometimes shortened to risi bisi) simply means “rice and peas,” but this classic dish of Northern Italy is more complex and satisfying than its name suggests! A cross between a risotto and a thick soup, this recipe perfectly matches flavors of sweet peas, pancetta, and parmesan. Serve Risi e Bisi with crusty bread and a salad on the side for a satisfying meal.
FEATURED PRODUCTS
Green Giant® Sweet Peas

Green Giant® Sweet Peas
WHERE TO BUY
Risi e Bisi

FULL RECIPE

Serving Size: 1 cup, 4 servings 

Prep Time: 10 minutes

Cook Time: 33 minutes

Green Giant product(s) used: Green Giant® Sweet Peas

Lists of ingredients:

  • 3 ½ cups vegetable broth
    2 Tablespoons unsalted butter
    ½ cup chopped sweet yellow onion
    4 ounces diced pancetta
    2 cloves garlic, minced
    1 cup arborio rice
    1 can (15 ounces) Green Giant® Sweet Peas, undrained
    ¼ teaspoon black pepper
    1 cup freshly grated parmesan cheese, divided

STEPS

1 Heat broth in a saucepan over medium until simmering.
2 In a large skillet, melt butter over medium heat. Add onions and sauté for 3 minutes. Add pancetta and cook 5 minutes longer, stirring occasionally. Add garlic and cook 1 minute longer.
3 Add rice to skillet and stir to coat; cook 2 minutes. Add 2 cups of hot stock and cook, stirring regularly until most of the stock is absorbed, about 5 minutes.
4 Add remaining stock and liquid from canned peas. Continue to cook for 10-15 minutes, stirring regularly, until rice is tender and most of the liquid is absorbed.
5 Stir in peas, pepper and half of parmesan cheese. Cook 2 minutes.
6 Serve hot topped with remaining parmesan cheese.

TIPS & TRICKS

Arborio rice is short-grained and has a chewy texture that’s perfect for Risi e Bisi and risotto. As you cook it, the rice releases starches that give the finished dish its creamy texture. If you don’t have access to pancetta, you can substitute the same amount of bacon. You can also make this dish with Green Giant® Cut Asparagus Spears instead of peas.

Serving Size: 1 cup, 4 servings 

Prep Time: 10 minutes

Cook Time: 33 minutes

Green Giant product(s) used: Green Giant® Sweet Peas

  • 3 ½ cups vegetable broth
    2 Tablespoons unsalted butter
    ½ cup chopped sweet yellow onion
    4 ounces diced pancetta
    2 cloves garlic, minced
    1 cup arborio rice
    1 can (15 ounces) Green Giant® Sweet Peas, undrained
    ¼ teaspoon black pepper
    1 cup freshly grated parmesan cheese, divided

1 Heat broth in a saucepan over medium until simmering.
2 In a large skillet, melt butter over medium heat. Add onions and sauté for 3 minutes. Add pancetta and cook 5 minutes longer, stirring occasionally. Add garlic and cook 1 minute longer.
3 Add rice to skillet and stir to coat; cook 2 minutes. Add 2 cups of hot stock and cook, stirring regularly until most of the stock is absorbed, about 5 minutes.
4 Add remaining stock and liquid from canned peas. Continue to cook for 10-15 minutes, stirring regularly, until rice is tender and most of the liquid is absorbed.
5 Stir in peas, pepper and half of parmesan cheese. Cook 2 minutes.
6 Serve hot topped with remaining parmesan cheese.

Tips & Tricks

Arborio rice is short-grained and has a chewy texture that’s perfect for Risi e Bisi and risotto. As you cook it, the rice releases starches that give the finished dish its creamy texture. If you don’t have access to pancetta, you can substitute the same amount of bacon. You can also make this dish with Green Giant® Cut Asparagus Spears instead of peas.

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