If you're looking for a cozy and comforting Italian rice dish that feels like a warm hug in a bowl, Risi e Bisi is it. This classic Venetian recipe is one of those simple meals that brings back memories of springtime in Italy-when fresh peas are everywhere and lighter, seasonal dishes begin to appear on every table.
Spring has officially arrived and it is time for an Italian spring dish: Risi e Bisi (rice and peas). If you never heard of it and wonder which part of Italy it's from, I will tell you! It's a dish from the Veneto region of Italy and typical from Venice, Vicenza and Verona.
Originally published April 2016 and updated May 2025
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It's a creamy combination of risotto rice, sweet green peas, pancetta, and Parmesan, and it's traditionally enjoyed on April 25th, the feast day of San Marco in Venice. Not quite a risotto, not quite a soup-Risi e Bisi lands beautifully in the middle. I love how easy it is to make, and it always feels like a special occasion dish, even on a weeknight.
🥣 What Is Risi e Bisi?
Risi e Bisi translates to "rice and peas," but don't let the simplicity fool you. This dish is a celebration of spring produce and Northern Italian comfort. It has the creaminess of a risotto, but is slightly looser-more like a thick soup.
Traditionally made with fresh peas and Vialone Nano rice, you can still get amazing results with frozen peas and Arborio rice, making this dish super accessible.
How to pronounce risi e bisi?
Before we get started, I'll help you say the name: REE-see ay BEE-see. It's so much fun to say!!
⭐ Why You'll Love This Dish
- Ready in under 30 minutes
- Naturally gluten-free
- Easy to make vegetarian (just skip the pancetta)
- So creamy and flavorful with just a few ingredients
- Packed with springtime freshness
🛒 Ingredients
Here's everything you need to make a comforting pot of Risi e Bisi:
- 2 tablespoons extra-virgin olive oil
- ½ small onion, chopped
- 1 ounce pancetta, coarsely chopped (about ¼ cup)
- 1 tablespoon chopped flat-leaf parsley
- 2 ½ cups vegetable stock
- ¾ cup peas (fresh or frozen)
- ½ cup risotto rice (Arborio or Vialone Nano)
- ½ cup freshly grated Parmigiano Reggiano, plus more for serving
- 2 tablespoons unsalted butter
- Salt + freshly ground pepper, to taste
👩🏻🍳 How to Make Risi e Bisi
- Start with the base: In a medium enameled cast-iron pot, heat the olive oil until shimmering. Add the chopped onion and cook over low heat until softened, about 7 minutes.
- Build the flavor: Add the pancetta and half of the parsley. Cook for another 5 minutes until the pancetta starts to crisp up slightly.
- Simmer: Add the stock, peas, and rice. Bring everything to a simmer over moderately high heat.
- Cook covered: Reduce heat to low, cover, and let the rice cook gently for about 20 minutes. Stir occasionally. If it gets too thick, just add a splash more stock-it should be creamy, not dry.
- Finish with butter + cheese: Stir in the Parmigiano, the butter, and the rest of the parsley. Season to taste with salt and pepper.
- Serve hot: Spoon the Risi e Bisi into shallow bowls, top with more grated Parmigiano, and serve immediately.
🍽 Tips for the Best Risi e Bisi
- Use good stock - Whether you choose vegetable or chicken, the flavor of your broth makes a big difference.
- Frozen peas work perfectly if fresh aren't in season.
- Arborio or Vialone Nano both work great, but if you can find Vialone Nano, it's the more traditional choice in Veneto.
- Don't overcook the rice-it should be al dente and slightly loose in texture, like a thick soup.
🧀 What to Serve With Risi e Bisi
This dish is satisfying on its own, but you can also pair it with:
- A simple green salad
- Slices of crusty Italian bread
- A chilled glass of Pinot Grigio or Soave
💫 A Little History
Did you know Risi e Bisi was once considered worthy of royalty? In the old days, it was served to the Doge of Venice on La Festa di San Marco. It was-and still is-a sign of spring, abundance, and the beauty of seasonal eating.
I love how this dish captures that Venetian spirit. It's warm, a little rustic, and always comforting.
FAQ'S
Is risi e bisi a soup?
You really may be wondering it it's a risotto or if it's a soup. It's not really a risotto and it's not really a soup; I know, super confusing! Just keep in mind it's meant to be eaten with a fork, not a spoon, so that should help you when you are figuring out if the consistency is right.
How do you cook the rice for Italian risi e bisi?
You do cook the rice slowly as you would cook a risotto, but it's not made in the consistency of a risotto. Obviously fresh peas are what you would strive to use for this dish. But can I tell you something, I totally did not plan on making this and I didn't go on a hunt for fresh peas in their pod. I'm thinking I'm alone in this confession, but I love peas!
Can you use frozen peas in this recipe?
Yes, you can! I always have some frozen peas and I also have some canned (yes, if you open my cabinet, I have one can of peas always on hand, so it's not a problem for us).
If you aren't so fond of peas, than you could add a little less, but then it really wouldn't be a real risi e bisi!
So to be the sometimes frugal mom-chef that I am, I had to use up what I have for this recipe, and frozen peas is what went into this delicious dish (gasp, don't tell anyone!).
According to this article in Food and Wine, the Venetians say for each grain of rice, there should be a pea. Since we are fans of peas here, that is not an issue.
Is this a vegan recipe?
No, it's not vegan. I also had a chunk of homemade pancetta that was used in the recipe.
Our friend Aldo gave us a piece about a month or so ago and it's perfect to add a little flavor to a simple dish like this. If you do use pancetta, remember that it is salty, so check the salt before you add it.
Can I make this recipe vegan?
Yes, just leave out the pancetta. And replace the butter with plant based butter and use vegan "parmesan" flakes.
Risi e Bisi is a perfect spring dish that is too delicious to resist.
- Another fabulous spring pea and ricotta tart to try.
- You'll have to try this spring minestrone (totally vegan).
- Or how about this pasta with ricotta and peas (so delish!).
Risi e Bisi (Italian Rice Dish)
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ small onion chopped
- 1 ounce pancetta coarsely chopped (¼ cup)
- 1 Tablespoon chopped flat-leaf parsley
- 2 ½ cups vegetable stock
- ¾ cups peas
- ½ cup risotto rice arborio or vialone nano rice
- ½ cup freshly grated Parmigiano Reggiano additional for serving
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper
Instructions
- In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and cook over low heat until softened, about 7 minutes.
- Add the pancetta and ½ of the parsley and cook for 5 minutes. Add the stock, peas and rice and bring to a simmer over moderately high heat.
- Cover and cook over moderately low heat until the rice is tender and most of the liquid is absorbed, about 20 minutes. If too much of the liquid has absorbed and it seems to be too dry, add additional stock.
- Stir in the ½ cup of Parmigiano Reggiano, the butter and the rest of the parsley and season with salt and pepper.
- Spoon out the rice and peas into shallow bowls and serve at once, adding additional Parmigano Reggiano as desired while serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Sandra says
This is a favorite dish from my childhood! I was very happy when I came across it. It's light and it's easy!