Risi e Bisi (Italian Rice & Peas) is an easy one-pot recipe made with risotto rice, sweet leeks and green peas. It's buttery, rich, creamy, family-friendly and ready in only 30 minutes.
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"OMG! Made this tonight, exactly as written, and it was an absolute 10!" - Pam ⭐️⭐️⭐️⭐️⭐️ More reviews →
Risi e Bisi might sound intimidating, but it literally translates as "rice and peas". It's a traditional Italian dish dating back to the days of the Republic of Venice and is traditionally served on April 25 for the Feast of St. Mark as a celebration of spring.
Risi e Bisi is almost like a cross between risotto and thick soup, but what's really good about it is that there is no constant stirring like when making a risotto.
It’s super easy, pretty hands-off, very family-friendly, and really, really, really good. The kind of good where I just want to keep eating bowl after bowl forever and ever!
Traditionally, Risi e Bisi is made with freshly picked peas, but we are switching those out for frozen peas to make the recipe more convenient and budget-friendly. And, of course, we are switching out the butter and for vegan butter and the parmesan for vegan parmesan (either homemade or a good storebought one).
This is one of my absolute faves. I make it so frequently that I have it memorized! If you love it too, I think you'd also enjoy my vegan orzo risotto, so be sure to check it out!
Mel x
What Rice To Use in Risi e Bisi
The type of rice you use for this Italian rice and peas recipe is really important. It has to be risotto rice. Either Carnaroli, Arborio, or Vialone Nano rice. Most good grocery stores will have at least one of those varieties. You cannot use regular long grain rice or brown rice in this recipe because you won't get the intended starchy, creamy texture.
How To Make Risi e Bisi
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen.
Sauté the leeks, onion and garlic.
Add the rice and let it cook for a few minutes until it starts making popping noises.
Add the peas and stock. There is a lot of liquid. That's ok!
Simmer, stirring occasionally, until it's a thick, soupy consistency and the rice is tender.
Finish it off with a big dollop of vegan butter and plenty of freshly ground black pepper.
Success Tips
- Use the correct rice. It must be risotto rice. I can't stress enough how important this is.
- Do not rinse the rice before using it. It's essential to keep all the starch on the rice.
- Do not use canned peas. They are too soft.
- Don't skip the leeks or swap them for more onion. They impart so much flavour, and this recipe just wouldn't be the same without them. Check out my vegan leek recipes post for more ways to use them!
- Don't overcook it. When it looks like the picture just above, thick but still quite liquidy, and when you taste a grain of rice and it is tender, it's ready. By the time you serve it up and start eating, it will thicken up a little more.
Variations
While traditionally just peas are added to Risi e Bisi, there are a few other additions that would work well. Here are some ideas:
- Asparagus spears cut into bite sized pieces and added in the last 5 minutes of cooking time would be lovely.
- Frozen edamame beans or baby broad beans as well as or instead of the peas.
- Button mushrooms as well as or in place of the peas.
- Vegan bacon pieces - add them with the onion at the beginning to get some colour before adding everything else.
- Add a few handfuls of spinach right at the end and let it wilt just before you add the vegan butter and pepper.
- Add a little lemon zest.
- Add a garnish of chopped fresh mint.
Serving Suggestions
Fill a very huge bowl with this risotto-ey soupiness, and enjoy every mouthful!
A big dollop of vegan butter on the top of each individual bowl is amazing. It melts and seeps into the rice, making it taste even more decadent. Vegan parmesan cheese and a generous scattering of fresh parsley and freshly ground black pepper are also highly recommended. As is a good bottle of Italian red wine for drinking ;O)
On the side if you are extra hungry, some of my No Knead Focaccia and a crisp salad like my Sugar Snap Pea Salad would be great. I have yet to try it myself, but I am sure that King Oyster Mushroom "scallops" nestled on the top would be pretty amazing!
Recipe
Risi e Bisi
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium leeks , shredded
- 1 medium onion , diced
- 4 cloves garlic , minced
- 1 cup (197 grams) risotto rice , such as Carnaroli, Arborio or Vialone Nano
- 2 cups (270 grams) frozen peas (don't defrost)
- 6 cups (1440 mls) vegetable stock
- ½ teaspoon fine sea salt , plus more to taste
- 4 tablespoons vegan butter
- ½ teaspoon freshly ground black pepper , plus more to taste
- OPTIONAL fresh parsley to top , chopped
- OPTIONAL Vegan Parmesan to top
INSTRUCTIONS
- In a large skillet, over medium-high heat, sauté the leeks and onions in the olive oil for about 5 mins, until translucent.
- Reduce the heat to medium, add the minced garlic, and continue to cook for another two to three minutes.
- Stir in the rice. Stir for a couple of minutes until you start to hear it make popping sounds.
- Add the frozen peas, stock, and salt, bring to a boil, then reduce the heat to medium-low and allow to simmer uncovered for 20 to 25 minutes, stirring occasionally until it's a thick, soupy consistency and the rice is tender. It will continue to thicken a bit as it cools while you serve it up.
- Remove from the heat, add the vegan butter and black pepper and give it a really good stir to incorporate. Taste a little bit to check the seasoning and add more salt and pepper if necessary.
- Serve with an extra dollop of butter and some parsley and vegan parmesan cheese if desired.
NOTES
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NUTRITION
The recipe was kindly written as a guest post by Nico from the blog Yumsome on April 8th 2017. I have since adapted the recipe in line with how I make it myself, and the post and photos have also been updated.
Pam says
OMG! Made this tonight, exactly as written, and it was an absolute 10! Such great comfort food, and really delicious with your vegan butter. Was gonna add asparagus, but that would have broken the bank. The mushrooms that did find their way in were a great addition, as suggested. Made the full recipe for 2 of us, and soooo glad I now have some in the freezer. Thank you for another fantastic recipe!
Tracy L says
Omg this is amazing and so easy! Such a great combination. Thank you!
Melanie McDonald says
I'm so pleased you enjoyed it, Tracy!
Nancy Baker says
After a stressful few days, this is the perfect "sit down and breathe" comfort meal. I love it so much, it's in regular rotation at my house. Thank you so much for the great recipe!
Melanie McDonald says
Glad you're enjoying it Nancy! I feel the same way about this one. Whenever I need a soothe my soul kind of meal this is what I make!
Connie Barlow says
This is real comfort food! I'll be adding it to my repertoire ❣️
Deb M says
I'd forgotten about this recipe as I haven't bought any leeks in a while. Thanks for the reminder. It is delicious!Leeks are going on the shopping list!
Melanie McDonald says
Enjoy revisiting it, Deb!
Nicky says
Absolutely delicious - real comfort food. I buy leeks and then never know what to do with them - not any more! I actually prefer this to risotto and it’s so much easier - thanks for another great recipe Melanie.
Melanie McDonald says
So pleased you enjoyed it, Nicky!
Connie Moultroup says
There’s a vegan parm from Nourish that is spectacular. The creator is a graduate of Le Cordon Bleu. I highly highly recommend it.
Terry says
I love this recipe! I'm actually not that fond of risotto but this is awesome. I've made it several times. I use frozen edamame instead of green peas because I had them and actually like them better. Thank you.
Melanie McDonald says
Using edamame is a great idea! So pleased you're enjoying the recipe!
Nina says
Thanks Mel, this is so delicious
Melanie McDonald says
So pleased you enjoyed it, Nina!
Joanne says
Made this tonight. It was extremely easy and very tasty. Definitely a keeper. Thanks.
Melanie McDonald says
Thanks so much for your review Joanne. It's much appreciated and I'm really pleased you enjoyed it!
Morgan Holden-White says
Oh my goodness! Made this for the first time today along with your fabulous No-Knead Focaccia recipe. Both are completely delicious! I don’t like rosemary so used dried chives on the bread instead. I love a good risotto so had the nooch ready to go (not that I don’t trust your tried and testedness, I just love nooch 😆) but the Risi e Bisi was so flavourful that the nooch stayed firmly in its pot! I have sent pics of the bread to friends and family recommending the crazily easy recipe and both bread and Risi will be go-tos for me from now on. Thank you 🤩
Irene McDonald says
I just made this and can't believe how creamy and rich it is. I only had 1 cup of peas so I put 1 cup of frozen veggies (chopped carrots, onion, peas & celery) and it tasted amazing! Gorgeous recipe!
Irene McDonald
Alexandra C Colacito says
I'm eating this right now and cannot wait to review it. So freaking delicious. First time making arborio rice and adding the liquid all at once instead of in increments like other risottos. I substituted chopped asparagus for the peas and followed the directions exactly (just halved the butter). I'm going to make this ALL THE TIME. I also followed your suggestion to make the sugar snap pea salad on the side. It's perfect as well (especially after marinating for an hour). I ran out of steam and didn't make the focaccia bread, but next time!
Melanie McDonald says
Love that! So pleased you enjoyed it. I must admit that this is definitely one of my own most made recipes. I bet it's great with asparagus!