Risi e Bisi

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Risi e bisi (rice and peas) is served much wetter than most other risottos. The consistency should be more like a thick soup than a risotto.



  1. Pour the stock into a saucepan. Bring to the boil, then reduce the heat and keep at a low simmer.
  2. Heat the oil and half the butter in a large wide heavy-based saucepan and cook the onion and pancetta over low heat for 5 minutes, or until softened. Stir in the parsley and peas and add two ladlefuls of the hot stock. Simmer for 6–8 minutes.