Risi e bisi is a classic Venetian comfort food that celebrates the simplicity of spring produce. This dish combines tender short-grain rice with sweet green peas, creating a naturally creamy and velvety texture without heavy cream. The flavor profile is rich yet fresh, highlighted by aromatic garlic, sweet onions, and a finishing touch of sharp Parmesan cheese. While traditionally made with pancetta or guanciale for depth, this vegetarian version relies on high-quality stock and butter for a luxurious mouthfeel. It serves beautifully as a hearty main course or a sophisticated side dish. Perfect for weeknight dinners when you crave something comforting yet elegant, this risotto comes together in under an hour with ingredients likely already in your pantry. The vibrant green color and soft texture make it an appealing choice for families and guests alike.
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Vegetarian: Risi E Bisi [A Velvety Rice Dish]
Description
Risi e bisi is a classic Venetian comfort food that celebrates the simplicity of spring produce. This dish combines tender short-grain rice with sweet green peas, creating a naturally creamy and velvety texture without heavy cream. The flavor profile is rich yet fresh, highlighted by aromatic garlic, sweet onions, and a finishing touch of sharp Parmesan cheese. While traditionally made with pancetta or guanciale for depth, this vegetarian version relies on high-quality stock and butter for a luxurious mouthfeel. It serves beautifully as a hearty main course or a sophisticated side dish. Perfect for weeknight dinners when you crave something comforting yet elegant, this risotto comes together in under an hour with ingredients likely already in your pantry. The vibrant green color and soft texture make it an appealing choice for families and guests alike.Ingredients
Directions
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Place the chicken stock in a saucepan and bring to a gentle simmer over medium-low heat; maintain the simmer throughout the cooking process.
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In a large saucepan or heavy-bottomed pot, melt the butter over medium heat.
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Add the diced onion and minced garlic to the melted butter; saut for about 4 minutes until the onions are translucent and soft.
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Stir in the short-grain rice, coating it thoroughly with the butter and onion mixture; toast for 1 minute.
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Reduce the heat to medium-low and begin adding the warm stock, 1/2 cup at a time.
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Stir constantly and allow each addition of stock to be fully absorbed by the rice before adding the next ladleful.
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Continue this process for approximately 15 to 20 minutes, or until the rice is tender but still retains a slight firmness (al dente).
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Stir in the frozen green peas and diced smoked ham; cook for 2 to 3 minutes until the peas are heated through.
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Remove from heat and gently fold in the freshly grated Parmesan cheese and chopped parsley.
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Taste and season with freshly ground black pepper to taste.
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Transfer immediately to a serving platter or bowls and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 591.3kcal
- % Daily Value *
- Total Fat 27.1g42%
- Saturated Fat 11.6g58%
- Cholesterol 148.5mg50%
- Sodium 784.9mg33%
- Total Carbohydrate 26.6g9%
- Dietary Fiber 3.7g15%
- Sugars 3.9g
- Protein 51.5g103%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a strictly vegetarian version, substitute the chicken stock with vegetable stock and omit the smoked ham. You can add a splash of white wine after sauting the onions for extra depth.
Use Arborio, Carnaroli, or Vialone Nano rice for best results, as these varieties release the necessary starch for a creamy texture.
Keep the stock hot during the cooking process to maintain the temperature of the rice. Adding cold stock can slow down the cooking time.
Risotto is best served immediately. It will thicken as it sits. If reheating leftovers, add a splash of warm water or stock and stir gently over low heat to restore creaminess.
Fresh peas are traditional in spring, but high-quality frozen peas work well year-round and require no thawing before adding to the pot.
