If you’re in the mood for something light, seasonal, and comforting, Risi e Bisi is the perfect dish. It’s a classic recipe from Venice that brings together simple ingredients—rice, peas, onion, parsley, and stock—all in one pot.
This meal feels nourishing without being heavy. It’s easy to make, budget-friendly, and comes together with very little effort. The texture sits somewhere between a risotto and a soup. Think creamy rice, sweet peas, and a lovely balance of flavour.
Traditionally served in spring, it’s naturally vegetarian. And if you skip the pancetta and cheese, it can easily be made vegan too. It’s the kind of dish that feels like a warm hug—fresh, simple, and full of flavour.
What Is ‘Risi e Bisi’?
Risi e Bisi means “rice and peas” in Venetian dialect, and it’s one of the most iconic spring dishes from the Veneto region in northern Italy. It was traditionally served on St. Mark’s Day (25th April) to celebrate Venice’s patron saint and the arrival of the season’s first peas.
The dish sits somewhere between a risotto and a soup—it’s looser than risotto but still creamy and comforting. It’s made with risotto rice (usually arborio or vialone nano), sweet spring peas, and a base of onion, parsley, and vegetable stock. Some versions include pancetta for added depth, but the original was often meat-free, especially when served during religious holidays.
Risi e Bisi is a beautiful example of how humble ingredients—rice, peas, and herbs—can come together to create something simple, nourishing, and full of flavour.
My Version vs. The Original
The traditional Risi e Bisi is made with freshly shelled peas, a homemade vegetable broth, and often served on St. Mark’s Day using seasonal spring ingredients. My version keeps the heart of the recipe—simple, comforting, and full of flavour—but makes it a little more accessible for everyday cooking. I use frozen peas for convenience, store-bought stock to save time, and the option of pancetta for added flavour (though the original was often made without any meat). It’s the same beautiful balance between risotto and soup, just with fewer steps and ingredients you probably already have in your kitchen.
Tips
- Don’t skip the toast: Toasting the rice with the onion and parsley adds so much flavour.
- Use hot stock: Keep your stock warm so it doesn’t bring down the temperature of the pan while cooking.
- Adjust the texture: Add a splash of hot water at the end if it looks too thick—the texture should be soft and spoonable.
- Make it vegan: Skip the pancetta and Parmesan—this dish was originally meat-free anyway!
- Great for meal prep: It reheats well, and you can stretch it out with a bit of water or stock the next day.
Swaps
Pancetta: You can leave this out for a meat-free version or replace it with smoked tofu or mushrooms for a similar depth.
Parsley: Try fresh mint or chives for a spring twist.
Parmesan: Nutritional yeast works well for a vegan cheesy flavour.
Frozen peas: Use fresh peas if they’re in season—they’ll be sweeter and more vibrant.
Storage
Fridge: Store in an airtight container for up to 3 days. Add a splash of water or stock when reheating.
Freezer: Not recommended, as the texture of the rice changes when frozen and thawed.
More Pea Recipes
Risi e Bisi (Venetian Rice & Peas)
Ingredients
- ½ onion, chopped
- handful of parsley, chopped
- 70 g pancetta, cubed
- 150 g risotto rice
- 300 ml vegetable stock
- 80 g frozen peas
Instructions
- In a large pan, cook chopped bacon over medium heat until golden and crisp. No need for oil — the fat will render out.
- Add finely chopped onion to the bacon and cook gently until soft and translucent.
- Add the parsley and rice. Toast the rice for a minute.
- Add stock gradually. Keep adding stock, one spoonful at a time, stirring frequently and letting each addition absorb before the next.
- When the rice is nearly done, stir in the frozen peas and cook for a few minutes until tender.
- The texture should be looser than risotto. Remove from heat, then stir in a handful of grated Parmesan for creaminess. Adjust with salt and black pepper to taste.