Risi e Bisi

This recipe works in combination with: La Piccata Milanese, Pesto Minestrone, Tagliatelle al Ragu. This recipe features in these meal plans: Regional Italian.

Arborio rice is grown in the Veneto region and Venice is famous for this colourful "rice and peas" dish with added bacon.


  • 1/2 medium onion, finely chopped
  • 6 rashers of streaky bacon, chopped
  • 30g of Parmesan cheese, grated
  • 150g of Arborio risotto rice
  • 3 tbsp butter
  • 100g of frozen peas
  • 1 tbsp olive oil
  • 100ml of white wine
  • 500ml chicken stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Price per person: £1.51
  • Store cupboard: Cook's
  • Calories per serving: 1045
  • 5-a-day per serving: 0.6
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Risi e Bisi photo

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  1. Heat the oil and 1 tbsp butter in a large saucepan and cook the onion and bacon for 5-6 minutes, or until the onion is soft. Add the risotto rice and cook, stirring well to coat the rice in the oil and butter for 1-2 minutes, or until it becomes slightly translucent.
  2. Pour in the wine and cook until it is absorbed. Add 50 ml stock and simmer, stirring, until it has been absorbed. Repeat, adding a little 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 use boiling water 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 2 tbsp butter and the Parmesan cheese.
  4. Taste the risotto and season with salt and pepper as necessary. Serve immediately.

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