Risi e Bisi (Venetian Rice & Peas)

A Classic Springtime Risotto-Soup from Veneto

Risi e Bisi is one of the most beloved dishes from the Veneto region of Italy — a comforting, creamy mix between a risotto and a soup.

Traditionally prepared in spring when fresh peas are at their sweetest, it’s a simple recipe made with rice, peas, pancetta, and a deeply flavored vegetable broth enriched with pea pods.

As someone who loves both peas and rice — and who’s currently eating gluten-free — this dish is the perfect, naturally gluten-free comfort meal.

• preparation time: 20 minutes

• cooking time: 1 hour

• total time: 1 hour 20 minutes

• Servings:4

Ingredients

• 3 ½ cups fresh peas (about 500 g), pods reserved

• 1 cup Vialone Nano rice (about 180 g)

• 4 cups vegetable broth (1 liter)

• 1 oz pancetta, diced (30 g)

• 2 tablespoons unsalted butter, divided (30 g)

• ⅓ cup grated Grana Padano (or Parmigiano Reggiano), 30 g

• ½ onion, finely chopped

• Freshly ground black pepper, to taste

• Fresh parsley, chopped

Instructions

1. Prepare the broth
   Make your vegetable broth. Shell the peas and set the peas aside. Add the empty pea pods to the broth and simmer everything together for about 1 hour.

2. Blend and strain
   Purée the broth with an immersion blender, then strain it. Keep the broth hot.

3. Sauté the aromatics
   In a large pot, melt half the butter with the diced pancetta and chopped onion. Sauté until the onion is soft and the pancetta begins to brown.

4. Add the peas
   Stir in the peas and let them sauté lightly for a couple of minutes. Add one ladleful of broth and a spoonful of chopped parsley. Cook for about 20 minutes.

5. Add the rice
   Bring everything to a simmer, then add the rice. Cook like a loose risotto, adding more broth as needed.

6. Achieve the right texture
   Risi e bisi should be thick and creamy, somewhere between a soup and a risotto — not too brothy, not too dry.

7. Finish the dish
   Turn off the heat and stir in the remaining butter, grated cheese, and black pepper. Serve immediately.

Tips & Tricks

• Use Vialone Nano for the most authentic texture — it holds its shape while staying creamy. Arborio can be substituted if needed.

• If using frozen peas, you can skip the step with the pods but still follow the remaining steps.

• Add a spoonful of fresh mint along with the parsley for a brighter spring flavor.

Nutritional Facts (per serving, approx.)

• Calories: 355

• Carbohydrates: 49 g

• Protein: 12 g

• Fat: 12 g

• Fiber: 6 g

• Sodium: 430 mg

Risi e Bisi (Venetian Rice & Peas)

Risi e Bisi is one of the most beloved dishes from the Veneto region of Italy — a comforting, creamy mix between a risotto and a soup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

• 3 ½ cups fresh peas (about 500 g), pods reserved
• 1 cup Vialone Nano rice (about 180 g)
• 4 cups vegetable broth (1 liter)
• 1 oz pancetta, diced (30 g)
• 2 tablespoons unsalted butter, divided (30 g)
• ⅓ cup grated Grana Padano (or Parmigiano Reggiano), 30 g
• ½ onion, finely chopped
• Freshly ground black pepper, to taste
• Fresh parsley, chopped

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Instructions

1. Prepare the broth
   Make your vegetable broth. Shell the peas and set the peas aside. Add the empty pea pods to the broth and simmer everything together for about 1 hour.
2. Blend and strain
   Purée the broth with an immersion blender, then strain it. Keep the broth hot.
3. Sauté the aromatics
   In a large pot, melt half the butter with the diced pancetta and chopped onion. Sauté until the onion is soft and the pancetta begins to brown.
4. Add the peas
   Stir in the peas and let them sauté lightly for a couple of minutes. Add one ladleful of broth and a spoonful of chopped parsley. Cook for about 20 minutes.
5. Add the rice
   Bring everything to a simmer, then add the rice. Cook like a loose risotto, adding more broth as needed.
6. Achieve the right texture
   Risi e bisi should be thick and creamy, somewhere between a soup and a risotto — not too brothy, not too dry.
7. Finish the dish
   Turn off the heat and stir in the remaining butter, grated cheese, and black pepper. Serve immediately.

Keyword risi e bisi, venetian recipes, italian rice and peas, spring italian recipes, gluten free italian recipes, classic veneto dishes, italian comfort food, rice soup