Risi e Bisi

Risi e bisi is a pea risotto from the Venetian region of Italy. The dish is traditionally prepared on April 25th, the feast day of Venice's patron saint, St. Mark.

Serves 4

What you need:

1 onion, diced
4 tbsp margarine
1 tbsp parsley
1.5 tsp salt
1/2 tsp pepper
2 cups fresh or frozen peas
1/2 cup white wine
2 cups short grain rice, dry
7 cups vegetable broth, hot

In a large pan on medium heat, melt 3 tbsp margarine and add the diced onion. Sauté for around 10 minutes or until the onions are translucent. Add the salt, pepper, spices, and peas and sauté for another 5 minutes. Pour the wine into the pan and stir for around 3 minutes. Add the dry rice and stir until it has soaked up all of the liquid. Add the broth, cup by cup, while continuously stirring for 20-25 minutes or until the rice is cooked. Add 1 tbsp of margarine after removing the risotto from heat and serve immediately.


  1. In our country, we associate this as fried rice, but we dont put white wine in it.


Post a Comment

Popular posts from this blog

Spanish Croquetas

Sicilian Caponata