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risi e bisi

Risi e Bisi

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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Italian
Servings 4 servings


  • 5 cups frozen peas (or 1 000 g fresh peas with pods and stems)
  • 1 cup risotto rice (Vialone nano)
  • 1/2 stick of butter
  • 4 tablespoon olive oil
  • 4 cups vegetable stock
  • 1 whole onion
  • 1/2 cup grated Parmesan cheese
  • salt
  • pepper


  • If you have the opportunity to use fresh beans, shell the peas and cook the pods or even the stems in the vegetable stock over low flame first.
  • Use a larger pan, smelt half of the butter and add the oil. Add the small diced onions and the finely chopped parsley. Sauté onions for about 3-4 minutes until they are translucent.
  • Add the peas and a ladle of vegetable stock and cook over low flame for 5 minutes.
  • Pour the remaining stock into the peas and add the rice. Stir frequently until rice is al dente, which means it is cooked, tender, but firm to the bite.
  • Take your pan off the heat, add grated Parmesan cheese and the remaining butter, serve hot.