Risi e bisi Venetian rice and peas
A spring classic from Venice, somewhere between soup and risotto, sweet with peas and parmesan.
- Time40 min
- LevelEasy
- Costabout £4.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan and fry the onion and pancetta for 8 minutes until soft and lightly golden.
8 min - 2
Add the rice and stir for 1 minute.
- 3
Pour in the hot stock and bring to a simmer. Cook for 12 minutes, stirring now and then.
12 min - 4
Add the peas and cook for 5 minutes more. The dish should be loose and spoonable, like a thick soup.
5 min - 5
Off the heat, stir in the butter, parmesan and parsley.
- 6
Rest for 2 minutes, then serve in shallow bowls with extra parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.