Risi e Bisi (Green Pea Risotto)

We like risotto—there’s just so much you can do with it. At its core, it’s a technique for cooking rice, but it takes on what ever flavors you build into it.

This version uses green peas, and we pushed it a bit further by adding snap peas for extra texture and sweetness. It came out fresh, vibrant, and really satisfying without feeling heavy.

It was Passover, so we started with Matzah Ball Soup. We didn’t make it ourselves—brought it in—but it still set the tone perfectly for the meal, while celebrating the holiday.

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 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 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 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 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.