Stranger Foods

Veneto-style rice and peas

Serves 4 40 mins

40 mins	Total
10 mins	Prep
30 mins	Cook

Italian

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.

Ingredients

x0.5

Metric

Imperial

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

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.

Veneto-style rice and peas

Ingredients

Instructions

The Complete Italian Cookbook