We like Risotto. There is so much you can do with Risotto. It essentially is way of cooking Rice and it is amenable to being flavored in many different ways. This recipe uses Green Peas and we enhanced it further with Snap Peas. It was great. It was Passover so we started with Matzah Ball Soup. We didn't make it but brought it in.
Risi e Bisi (Green Pea Risotto) Risi e Bisi (Green Pea Risotto)
This Venetian rice-and-pea classic is creamy, lemon-vibrant, and ready in less than an hour.
By Anna Theoktisto | Published on March 19, 2026
Total Time: 50 mins
Servings: 6
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
2 large garlic cloves, thinly sliced (about 1 tablespoon)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup Vialone Nano rice
1/2 cup (4 ounces) dry white wine
4 1/2 cups chicken broth, divided
3 cups frozen green peas, thawed and divided
1 1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
1/4 cup cold unsalted butter, cubed
1/4 cup chopped fresh parsley, plus more for garnish
1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for
garnish
Directions
Step Step 1 1
Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook,
stirring often, until softened and beginning to brown, 4 to 6 minutes.
Step Step 2 2
Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring
constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over
medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about
14 minutes.Step Step 3 3
While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until
smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.
Step Step 4 4
When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice,
pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with
additional cheese, chopped parsley, and lemon zest.
Make ahead
Risi e bisi is best right after it’s made: Leftovers will thicken as the rice continues to
absorb liquid. To revive it, loosen gently with warm broth or water over low heat,
stirring in a pat of butter and a squeeze of lemon. To streamline prep, you can grate
the cheese a day ahead, and if using fresh peas, blanch them up to one day in advance
and refrigerate.
This Venetian rice-and-pea classic is creamy, lemon-vibrant, and ready in less than an hour.
By Anna Theoktisto | Published on March 19, 2026
Total Time: 50 mins
Servings: 6
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
2 large garlic cloves, thinly sliced (about 1 tablespoon)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup Vialone Nano rice
1/2 cup (4 ounces) dry white wine
4 1/2 cups chicken broth, divided
3 cups frozen green peas, thawed and divided
1 1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
1/4 cup cold unsalted butter, cubed
1/4 cup chopped fresh parsley, plus more for garnish
1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for
garnish
Directions
Step Step 1 1
Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook,
stirring often, until softened and beginning to brown, 4 to 6 minutes.
Step Step 2 2
Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring
constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over
medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about
14 minutes.Step Step 3 3
While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until
smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.
Step Step 4 4
When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice,
pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with
additional cheese, chopped parsley, and lemon zest.
Make ahead
Risi e bisi is best right after it’s made: Leftovers will thicken as the rice continues to
absorb liquid. To revive it, loosen gently with warm broth or water over low heat,
stirring in a pat of butter and a squeeze of lemon. To streamline prep, you can grate
the cheese a day ahead, and if using fresh peas, blanch them up to one day in advance
and refrigerate.
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