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Venetian Rice and Peas (Risi e Bisi)

Name: Venetian Rice and Peas (Risi e Bisi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Rice (Arborio or Carnaroli); 1.5 tbsp Olive Oil; 1 medium, finely chopped Onion; 2 cloves, minced Garlic; 250 g Green Peas (frozen or fresh); 800 ml Vegetable Broth; 1 to taste Salt and Black Pepper

A classic Venetian dish that sits comfortably between a soup and a risotto. Comforting, budget-friendly, and packed with plant protein.

Prep 10 minCook 20 minTotal 30 min4 servingsmedium

VeganNut-FreePeanut-FreeSesame-FreeRisottoGluten-Free

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Ingredients

Rice (Arborio or Carnaroli)200 g
Olive Oil1.5 tbsp
Onion1 medium, finely chopped
Garlic2 cloves, minced
Green Peas (frozen or fresh)250 g
Vegetable Broth800 ml
Salt and Black Pepper1 to taste

Instructions

1
In a saucepan, bring the vegetable broth to a gentle simmer.
2
In a separate large pot, heat the olive oil over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
3
Add the rice to the pot and toast it for 1-2 minutes, stirring constantly.
4
Add the peas and a ladleful of the warm broth. Stir and let the rice absorb the liquid.
5
Continue adding broth ladle by ladle, stirring frequently, allowing the rice to absorb the liquid before adding more. Cook for about 15 minutes until the rice is creamy but slightly al dente.
6
Season with salt and plenty of freshly ground black pepper. The final texture should be wavy and semi-soupy ('all'onda').

Nutrition

Estimated, per serving

280kcal

Calories

Protein

52g

Carbs

Fat

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