Tested till perfect Risi e Bisi
Photography by Matthew Kimura

Risi e Bisi

Risi e bisi, or rice and peas, is a classic Northern Italian dish. The rice should be creamy – much like a soupy risotto. Serve as an appetizer or light main course to eat with a spoon, and pass Parmesan cheese to sprinkle on top.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4 main-course or 6 appetizer servings


  • 3 tbsp 3tbspbutter
  • 2 oz 2ozpancetta, diced
  • 1 1oniononions, diced
  • 6 cups 6cupssodium-reduced chicken stock or sodium-reduced vegetable broth
  • 1-1/2 cups 1-1/2cupsarborio rice or carnaroli rice, (a short grain rice)
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt
  • 1-1/2 cups 1-1/2cupsfresh peas
  • 1/2 cup 1/2cupchopped fresh parsley
  • 1/2 cup 1/2cupgrated Parmesan cheese
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In saucepan, melt half of the butter over medium heat; cook pancetta and onion, stirring often, until onion is softened, about 7 minutes.

Add broth, rice, pepper and salt; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 18 minutes.

Stir in peas and parsley; cook until peas and rice are tender, about 4 minutes.

Stir in remaining butter and Parmesan cheese; cover and let stand for 2 minutes. Serve in shallow soup bowls.

Additional information : Tip: If available, use homemade or best-quality broth. Make an even more flavourful broth by simmering empty pea pods with broth in covered saucepan for 20 minutes. Strain, pressing on pods. You'll need 1-1/2 lb (750 g) peas in pod to yield 9 oz (275 g) or 1-1/2 cups (375 mL) of peas.

Nutritional Information Per each of 6 servings: about

cal 362 pro 13g total fat 13g sat. fat 8g
carb 48g fibre 3g chol 29mg sodium 823mg
potassium 213mg

% RDI:

calcium 12 iron 9 vit A 13 vit C 18
folate 16
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