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Risi e Bisi

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course


  • 2 cups (250 g) fresh shelled peas (about)
  • 4 tbsp (60 g) butter
  • 1 cup (150 g) vialone nano or Arborio rice
  • 1/3 cup (60 ml) dry white wine
  • 2/3 cup (80 g) chopped onion
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30 ml) extra virgin olive oil
  • 60 gr freshly grated Parmesan cheese
  • 1.5 l stock


  • Heat the oil in a heavy 3-4 quart (3-4 L) saucepan. Add the onion and sauté over medium-low heat until it is tender but not brown. Stir in the peas and 4 cups (1 L) of the stock.
  • Simmer uncovered until the peas are very tender, about 30 minutes.
  • With a slotted spoon, remove half of the peas and reserve. Puree the remaining contents of the saucepan and set aside.
  • In a clean 3-quart (3 L) saucepan, melt 2 tablespoons (30 g) of the butter.
  • Add the rice and cook over medium heat until it becomes opaque. Stir in the wine, the remaining stock, and the pureed pea mixture.
  • Simmer gently, stirring from time to time, for 15 minutes.
  • Add half the reserved peas, cook 10 minutes longer, then add the remaining peas and the remaining 2 tablespoons (30 g) of butter.
  • Season with salt and pepper, stir in the Parmesan cheese, and serve in soup plates.