Risi e Bisi

Prep: 5 minutes; Cook: 34 minutes

This rice dish is similar to risotto, but it has a little more liquid and requires a lot less attention. You may use fresh peas when available, but we tested this recipe with frozen green peas, which are available year-round. If you purchase lemon-infused oil for this recipe, be sure to use the oil to also make Charred Cauliflower.


7 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 148
Fat 2.4 g
Satfat 0.7 g
Protein 6.4 g
Carbohydrate 26.6 g
Fiber 2.3 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 494 mg
Calcium 45 mg


1 (32-ounce) container fat-free, less-sodium chicken broth
2 teaspoons regular olive oil or lemon-infused olive oil
1 medium onion, chopped
1 garlic clove, minced
1 cup Arborio rice
1 cup frozen petite green peas
1/4 cup shredded Parmesan cheese
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Bring broth to a boil in a large saucepan; reduce heat to a very low simmer.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 2 minutes. Add about two-thirds of hot broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Add remaining broth; simmer an additional 5 minutes or until rice is tender. Stir in peas, cheese, salt, and pepper.

Risi e Bisi (REE-see eh BEE-see), or "rice and peas" is a classic Venetian dish served in spring when baby green peas have just been harvested.