Risi e Bisi

Capture the comforting flavors of Venetian cuisine with this classic 'Risi e Bisi' recipe, a perfect marriage of creamy risotto and tender sweet peas. Featuring Arborio rice gently simmered with rich pancetta, aromatic onions, and hot vegetable stock, this dish strikes a delicate balance between a risotto and a soup. Finished with a luxurious blend of butter and grated Parmesan cheese, it’s irresistibly creamy and brimming with flavor. Fresh parsley adds a final burst of brightness, making it perfect for springtime dining or any occasion that calls for an elegant yet hearty meal. Quick to prepare in under an hour, this authentic recipe serves as a delicious showcase of simple, high-quality ingredients. Serve piping hot for a comforting Italian delight your family will love!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Extra virgin olive oil
• 100 grams Pancetta, finely diced
• 1 medium Onion, finely chopped
• 300 grams Fresh peas (or frozen if unavailable), thawed
• 300 grams Arborio rice
• 1.2 liters Vegetable stock, hot
• 50 grams Unsalted butter
• 50 grams Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pan over medium heat. Add the diced pancetta and cook until it starts to crisp, about 4-5 minutes.

Step 2

Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the fresh peas and cook for an additional 3 minutes until they begin to soften.

Step 4

Add the Arborio rice to the pan and stir well to coat the grains in the oil and pancetta fat, cooking for a minute to lightly toast the rice.

Step 5

Start adding the hot vegetable stock, one ladleful at a time, while continuously stirring the rice. Allow each ladleful of stock to be absorbed before adding the next.

Step 6

Continue this process for about 20 minutes, or until the rice is creamy and tender but still al dente.

Step 7

Stir in the butter and grated Parmesan cheese until combined and the risotto becomes creamy.

Step 8

Season with salt and freshly ground black pepper to taste.

Step 9

Remove from the heat and let it rest for a couple of minutes. Stir in the fresh parsley just before serving.

Step 10

Serve immediately, garnishing with additional Parmesan if desired.

Nutrition Facts

Serving size	2154.8 grams (2154.8g)

Amount per serving	% Daily Value*
Calories	1941

Total Fat 125.70g	161%
Saturated Fat 52.60g	263%
Polyunsaturated Fat NaNg
Cholesterol 231mg	77%
Sodium 9344mg	406%
Total Carbohydrate 152.60g	55%
Dietary Fiber 23.30g	83%
Total Sugars 28.10g
Protein 62.40g	125%

Vitamin D 0IU	0%
Calcium 775mg	60%
Iron 8mg	43%
Potassium 1892mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 12.5%

Carbs: 30.7%