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.
Karen says
Love this recipe. We didn't have any Peas so used mixed frozen Vegetables. Also didn't add cheese or butter but it was so creamy. This will now be a firm favourite in our house.
Jessica says
This is becoming a stable in our house. Our toddler is a big fan too. Yum! Thank you for sharing x
NornIron Ruth says
Really love this dish! Super easy to make with basic ingredients. It's on my goto list!
Franny says
Wow, Mel! This is the most delicious festive springtime dish! I made it for Easter and it turned out perfectly. I used Lundberg arborio rice and Edwards & Sons Not Chik'n bouillon cubes (3 cubes dissolved in 6 cups simmering water), with frozen organic peas and Kite Hill European Style plant butter. Then I added the optional 1 T. of lemon zest (which added that special lemon tang) and lots of grated Violife Vegan Parmesan. Perfection!! Rich, creamy and very fresh-tasting from the leeks and peas. I rarely make risotto coz it's so time-consuming but this dish basically cooks itself! Thanks, dear Mel for another keeper recipe. We loved it! Hugs from Franny x
Melanie McDonald says
I'm so pleased you enjoyed it Franny!
Gail Holm says
I just finished a bowl of my first attempt of Risi e Bisi and it was very good. And I used up the last of my store bought vegan margarine so my next recipe attempt of yours will be the vegan butter.
Thank you for all the research you do for coming up with great recipes
Eleanor says
Can you clarify on the stock please. 6 cups but how many stock cubes? I am going to make this recipe - looks delicious: Thank you.
A Virtual Vegan says
You need to use 6 cups of ready-made stock. I make my own stock or buy it in a carton. If you're using cubes you'll need to follow the directions on the box/packet. It will tell you how much water to use for each cube, so then you just need to use however many cubes you need with 6 cups of water. That will give you 6 cups of stock. I've never used stock cubes so I don't know what the ratio is. It probably varies by brand too. Hope that helps!
Tina says
I have made your Risi e bisi twice now, and have loved it both times! It's actually a recipe my husband and son will both eat, too!!! The first time I cooked it as the recipe, the second I added green onions as I has some in the refrigerator that would have gone bad. Delicious on both accounts!!Thank you for a new staple in our home.
A Virtual Vegan says
So pleased you're enjoying it Tina!
George says
I just made this recipe and I loved it. I was easy to make and prepare the ingredients. I cant wait to try some of the variances that are suggested (and try some of my own).
A Virtual Vegan says
I'm so pleased you enjoyed it George. Have fun experimenting!
Cheryl says
Fantastic Recipe Mel! I was looking for a bit of "comfort food" (and had some frozen peas I wanted to use up) and so both ideas combined led me to your recipe :-) It was super easy & sooooo delicious! My husband almost asked for thirds!! The fresh parsley & nutritional yeast toppers just sealed the deal of deliciousness.
A Virtual Vegan says
I'm really pleased you both enjoyed it! I have to make double every time I make it because everyone always eats so much and I like some leftovers!
Lana Anderson says
Made Risi e Bisi for supper this evening. Delicious! I wondered how on earth 6 cups of broth with 1 cup of rice would cook down so quickly, but it did! Definitely a keeper!
A Virtual Vegan says
It does look like it's gone wrong at first, but as you found out, it totally works! So pleased you enjoyed it!
Jazzy Doll says
Super simple and delicious, little prep and few ingredients, done in under an hour from prep to chomp!
A Virtual Vegan says
So pleased you enjoyed it!
rae says
Love this recipe. It has become a family favorite. Even my mother-in-law loves it
Stephanie Milligan says
We are 4 for 4! Made this for dinner tonight and my husband said this is definitely a make again recipe!!!! I added mushrooms and spinach, topped it with butter, fresh ground black pepper and nutritional yeast as suggested and it was so delicious! I can't wait to make it again!
A Virtual Vegan says
So pleased you all enjoyed it!
Kanamma says
I wouldn't love to try this and have two questions: can this be made with brown carnaroli rice? And, can you use a pressure cooker to make the recipe?
A Virtual Vegan says
I've never tried it with brown carnaroli but I would imagine it would be fine. I also haven't tried it in a pressure cooker. It might need a little adjusting. Possibly a little less liquid as there would be no evaporation, and I also wouldn't add the peas until right at the end. As for timing again I can't say as I haven't tried it. Somewhere in the region of 6 to 10 minutes depending on whether white or brown rice is used I would imagine with natural pressure release. Hope that helps!
Sarah says
This is so delicious. The kids loved it!
Sophia says
Such a great dairy-free version of this lovely recipe. We've eaten it many times before we were vegan and its so nice to be able to continue!
Alisa says
Positively lovely dish Mel!
Kate says
Hi Mel,
Can this be adapted to use orzo, or can something similar be made with orzo? (Guess what I have a lot of from cleaning out my sister-in-law’s kitchen when she moved. lol)
A Virtual Vegan says
I think you probably could use orzo actually, although I've never tried it. The only thing you'd need to adjust is the amount of stock. You will probably need less because it's not as thirsty as rice. I'd go with half and have more on standby in case you need it. Just keep it cooking for as long as it takes for the orzo to become tender and creamy. Hope that helps and good luck!
Diane Smith says
Hadn't heard of this dish before, but when I saw your FB post I just had to come and find it and make it. So good!
Amy says
It's really delicious!
Sandy says
So easy to make and really tasty