Risi e Bisi (Italian rice and peas)

Risi e Bisi (Italian rice and peas)

Based on 21 ratings
Carla Matthäus

Carla Matthäus

Contributor

"This is a risotto recipe that originated in the Venice area but should be celebrated around the world! Because of its lightness, it fits wonderfully in a spring menu. The goat's cheese is a rich finishing touch for a cold evening that can be supplemented very well by pancetta. Serve this with a fresh salad in a lemon-honey dressing and the remaining wine to round out the meal."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
risotto rice
150 g
peas (frozen)
2 cloves
garlic
¼
onion
g
mint
½ stalk
celery
25 g
Parmesan cheese
12½ g
unsalted butter
65 ml
riesling wine
375 ml
vegetable broth
37½ g
goat cheese
salt
pepper
olive oil (for serving)
MetricImperial

Utensils

cutting board, knife, grater, large pot, cooking spoon, ladle

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-grate-cheese

How to grate cheese

Nutrition per serving

Cal471
Fat14 g
Protein18 g
Carb60 g
  • Step 1/4

    Peel and mince onion and garlic. Chop mint and dice celery, grate Parmesan cheese, and set everything aside.
    • 2 cloves garlic
    • ¼ onion
    • g mint
    • ½ stalk celery
    • 25 g Parmesan cheese
    • cutting board
    • knife
    • grater

    Peel and mince onion and garlic. Chop mint and dice celery, grate Parmesan cheese, and set everything aside.

  • Step 2/4

    Melt butter in a large pot over medium heat and sauté minced onion, garlic, and celery for approx. 2 – 3 min., or until fragrant. Add rice and fry over low heat for approx. 5 min. Deglaze with the wine and some warm vegetable broth. Stir until the liquid is absorbed and add peas.
    • 12½ g unsalted butter
    • 125 g risotto rice
    • 65 ml riesling wine
    • 375 ml vegetable broth
    • 150 g peas (frozen)
    • large pot
    • cooking spoon

    Melt butter in a large pot over medium heat and sauté minced onion, garlic, and celery for approx. 2 – 3 min., or until fragrant. Add rice and fry over low heat for approx. 5 min. Deglaze with the wine and some warm vegetable broth. Stir until the liquid is absorbed and add peas.

  • Step 3/4

    Add a ladleful of vegetable broth, it should be enough so that it just covers the rice. Bring to a simmer and cook, stirring often, until the broth is almost absorbed, then add another ladleful or two of broth. Repeat until there is no more broth.
    • ladle

    Add a ladleful of vegetable broth, it should be enough so that it just covers the rice. Bring to a simmer and cook, stirring often, until the broth is almost absorbed, then add another ladleful or two of broth. Repeat until there is no more broth.

  • Step 4/4

    As soon as the rice has soaked up all liquid and reached the perfect tender texture, add grated Parmesan cheese and season with salt and pepper to taste. Cover pot and let sit for approx. 5 min. Divide between plates or bowls and top with goat cheese, mint, and a drizzle of olive oil. Enjoy!
    • 37½ g goat cheese
    • salt
    • pepper
    • olive oil (for serving)

    As soon as the rice has soaked up all liquid and reached the perfect tender texture, add grated Parmesan cheese and season with salt and pepper to taste. Cover pot and let sit for approx. 5 min. Divide between plates or bowls and top with goat cheese, mint, and a drizzle of olive oil. Enjoy!

  • Enjoy your meal!

    Risi e Bisi (Italian rice and peas)

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