Risi e Bisi is a classic Venetian rice and peas dish that comes together in just 30 minutes. Creamy, comforting, and traditionally served on April 25th in Venice, this easy Italian spring recipe is one you'll make every year.
If you're making this, be sure to also try my Casatiello and Creamy Mushroom Pappardelle for more Italian comfort food you'll love.
Originally published April 2016 and updated May 2025
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If you're looking for a cozy, 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 captures everything I love about spring in Italy. Fresh peas are everywhere, the markets are full of seasonal produce, and lighter, beautiful dishes start appearing on every table.
Risi e Bisi comes from the Veneto region and is especially beloved in Venice, Vicenza, and Verona. In fact, it was traditionally served to the Doge of Venice on April 25th, the Feast of San Marco - considered one of the finest dishes you could offer. We're only a few weeks away from that date, which makes right now the perfect time to make it.
It's a creamy combination of risotto rice, sweet green peas, pancetta, and Parmesan. Not quite a risotto, not quite a soup - it lands beautifully in the middle, with a loose and slightly brothy texture that you eat from a shallow bowl with a fork.
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 quality stock. The flavor of your broth makes a real difference here since this dish is so simple. Homemade is ideal but a good store-bought vegetable or chicken stock works well.
- Fresh peas are wonderful if in season. April and May are the best months to find them. If you're using fresh peas in the pod, shell them right before cooking so they stay sweet and bright.
- Frozen peas are completely fine. Add them straight from the freezer - no need to thaw first.
- Go for Vialone Nano if you can find it. It's the traditional rice used in Veneto and gives a slightly lighter texture than Arborio. Either works though.
- Keep it loose. Risi e Bisi should never be thick or dry. If it looks too tight while cooking, add a splash more warm stock. The finished dish should flow a little when you spoon it into the bowl.
- Eat it immediately. Like most rice dishes, this is at its best the moment it's done. The rice keeps absorbing liquid as it sits, so serve it right away.
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
Neither, exactly. Risi e Bisi has the creaminess of a risotto but is cooked differently and comes out much looser and brothier. It's served in a shallow bowl but eaten with a fork, not a spoon. Think of it as somewhere between the two - comforting, creamy, and just a little bit saucy.
With risotto, you add the stock gradually and stir constantly to build up that thick, creamy texture. With Risi e Bisi, all the stock goes in at once and you let it simmer covered. The result is looser and more rustic - which is exactly how it's meant to be.
Yes, absolutely. Fresh peas straight from the pod are wonderful if you can find them in spring, but frozen peas work beautifully here. The dish is so flavorful that you honestly won't notice a difference.
It's not vegan as written since it uses pancetta, butter, and Parmigiano Reggiano. But it's very easy to adapt. Just skip the pancetta, swap the butter for plant-based butter, and use vegan Parmesan flakes. It's still a really satisfying and flavorful dish.
It's best eaten right away since the rice continues to absorb liquid as it sits. If you do need to reheat it, just add a splash of warm stock and stir it back to the right consistency over low heat.
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.
This was so amazing! I had not made this before, but so glad I decided to try it. The family loved it, looking forward to making it again.
So creamy and just delectable. What a great dish...I cannot wait to make this again. The pancetta was so good in this.
The rice turned creamy and the peas added nice sweetness. Very comforting!
This was such a fresh and simple Italian classic. The texture was lovely like somewhere between a soup and a risotto. It made for a very light, delicious meal.
LOVE this recipe. I don't really like pancetta, so I added ground Italian sausage. It's good!
I made this to go with some simple seared chicken last night, and we loved it. So good.
This is such a yummy side. I love how simple it is to make and how versatile it is.
This is a favorite dish from my childhood! I was very happy when I came across it. It's light and it's easy!