Risi e Bisi

This recipe features in these meal plans: Impress for Less, Summer Treats.

A classic Italian 'rice and peas' risotto with pancetta.


  • 1 medium onion (approx 185g), finely chopped
  • 200g of cubed pancetta
  • 200g of frozen peas, thawed
  • 125ml of white wine
  • 300g of Arborio risotto rice
  • 60g of Parmesan cheese, grated
  • 6 tbsp butter
  • 1000ml chicken stock, prepared according to the packet instructions
  • 2 tbsp fresh parsley
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Price per person: £1.60
  • Store cupboard: Cook's
  • Calories per serving: 889
  • 5-a-day per serving: 0.6
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Risi e Bisi photo

816 cooks think so


  1. Heat the oil and 2 tbsp butter in a large saucepan and cook the onion and pancetta for 5-6 minutes, or until the onion is soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
  2. Pour in the wine and simmer until it has been absorbed. Add a ladle of stock and simmer, stirring, until it has been absorbed. Repeat, adding a ladle of stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
  3. Turn the heat down to low, add the peas and stir until heated through. Remove from the heat and stir in the parsley, Parmesan cheese and 4 tbsp butter.
  4. Taste the risotto and season with salt and pepper as necessary. Serve immediately.

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