Mirabeau Lamar's Note:
This came from a very cool looking cooking site by someone named Patty (cookingwithpatty.com) who says, "This is a classic from my region of Italy. The name Risi e bisi is dialect, the Italian name would be Riso e Piselli," and continues, "Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup. If you want to make it a little bit lighter just use oil in place of the butter to fry the onion and don't add butter in the end. In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too."
My Private Note
Units: US | Metric
- 1In a large non stick pan sauté the onions in the butter and oil until they're translucent being careful not to brown them.
- 2Add the peas and a half cup of the broth and cook them for about five minutes.
- 3Add approximately one quart of broth and bring to a boil.
- 4Add the rice and mix in well. Continue cooking until the rice is ready mixing often.
- 5If the rice gets too dry add some more broth.
- 6Mix in 1 tablespoons butter and 1/4 cup grated parmesan. Serve hot.
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Nutritional Facts for Risi E Bisi (Rice & Peas)
Serving Size: 1 (156 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 527.1
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 4.3 g
- Cholesterol 15.2 mg
- Sodium 47.9 mg
- Total Carbohydrate 94.8 g
- Dietary Fiber 7.1 g
- Sugars 6.9 g
- Protein 12.5 g
The following items or measurements are not included: