Risi E Bisi (Italian Rice and Peas) (Rice Cooker)

Recipe by Bev I Am
READY IN: 35mins




  • Set Rice Cooker for the quick cook or regular cycle.
  • Place the olive oil and butter in the rice cooker bowl.
  • When the butter melts, add the shallots and celery.
  • Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
  • Add the wine and cook for a couple of minutes.
  • Add the rice and stir to coat the grains with the hot butter.
  • Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
  • Add the stock and peas, if you are using fresh, mature peas; stir to combine.
  • Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
  • When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
  • The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
  • If needed, cook for a few minutes longer.
  • This rice will hold on the Keep Warm cycle for up to 1 hour.
  • When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
  • Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
  • Stir in the cream, cheese and salt to taste.
  • Serve immediately.