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Hearty Venetian Rice with Peas (Risi e Bisi)

By Kurma Dasa on 18 Apr 2009

This is my vegetarian version of the classic rice dish from Venice. It is especially served in spring when tiny, tender, young peas are in season. Traditionally, risi e bisi is moist, something between a minestra (soup), and a risotto. Whereas traditional risi e bisi would be served as a first course, my version is drier, cooked in the style of an Indian pulao and can be served any time a tasty rice dish is required. If you can’t get new season baby peas, I suggest you use frozen petit pois as an alternative. Thaw them and stir them in when the rice is almost cooked. Serves 4–6 persons

  • 4 cups vegetable stock (a stock made from fresh pea pods is delicious)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ teaspoon yellow asafetida powder
  • 1 stalk celery, finely sliced, about ½ cup
  • 350g shelled baby peas, about 2 cups, (approximately 1kg of pods)
  • 1¼ cups arborio rice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 1/3 cup parsley, finely chopped
  • ½ - ¾ cup freshly-grated Parmesan cheese

Pour the vegetable stock into a small saucepan and bring it to the boil over moderate heat.

Melt half the butter over moderate heat in a heavy non-stick saucepan. Add the olive oil, the yellow asafetida powder and the celery. Saute the celery for about 2–3 minutes or until tender. Add the fresh peas, cover, reduce the heat, and braise for 2–3 minutes, stirring occasionally.

Remove the lid, add the rice and cook for 2–3 minutes, stirring to coat all the grains with the butter and oil. Add the boiling vegetable stock, salt, pepper and sugar, bring to the boil, cover, and reduce the heat to a simmer. Cook very slowly for 35 - 40 minutes or until the rice and peas are soft. Finally, stir in the remaining butter, parsley and Parmesan cheese, and serve hot.