Name: Risi e Bisi
Yield: Serves 4
Cuisine: Italian
Ingredients: 600–800 ml (20–27 fl oz) hot vegetable or chicken stock (gluten-free, if necessary); 125 g (4½ oz) pancetta, chopped; 1 onion, finely chopped; 500 g (1 lb 2 oz) frozen peas; Salt and freshly ground black pepper; 125 ml (4½ fl oz) white wine or vermouth (optional); 250 g (9 oz) vialone nano risotto rice (see tip); 2 tablespoons olive oil; 50 g (1¾ oz) butter; 60 g (2 oz) Parmesan, finely grated (shredded), plus extra to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

In the traditional version of this Venetian classic, fresh peas are used. If you grow your own, or live next to someone kind enough to share theirs, they are preferable. However, with frozen peas being preserved so quickly, you get a much better flavour than if you use fresh peas that have been hanging around for ages. Risi e bisi means rice and peas in the Venetian dialect and the dish was often used to herald the start of spring when served at the feast of Saint Marco on 25th April. The g

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of