Risi E Bisi (Italian Rice and Peas)

Risi e Bisi is a flavorful Italian stewed rice with peas, leeks and rice for a quick and easy delicious vegan meal the whole family will love!

What Is Risi e Bisi?

Risi e Bisi (pronounced REE-see ay BEE-see), literally meaning rice and peas is a classic Venetian dish suited for serving in the spring and winter. It’s somewhat like a risotto but soupier and is considered a thick soup. You should be able to eat it with a fork, but you may prefer to use a spoon to scoop up all the delicious goodness!

It is said by the cooks in Venetia that “for each grain of rice there should be a pea.” And I couldn’t agree more!

I enjoyed the simplicity and beauty of this comforting and creamy rice and peas dish in every way. The peas are sweet and pair nicely with the leeks and other flavors from the broth and light seasonings. This recipe makes a large batch, so feel free to halve the recipe.

Ingredients You’ll Need

In this Italian recipe, rice is stewed with peas until tender and creamy, then served in a bowl with a light dusting of almond parmesan for a hearty and delicious main dish.

Here is everything you will need:

• Vegetable broth (or vegetable paste with water)
• Bay leaves – a thyme sprig would be great too!
• Olive oil – or water for water saute
• Garlic
• Leeks – can sub with onion or shallots
• Arborio rice – or any medium grain rice of choice
• Peas – fresh or frozen
• Parsley
• Mineral salt + pepper
• Nutritional yeast – will add a ‘cheesy’ flavor and is optional
• Almond parmesan

Quinoa option: I’ve included an option to make this with quinoa in place of rice (see recipe card). It was a delicious experiment and a nice option for us quinoa lovers!

How To Make Risi E Bisi

• In a medium saucepan, add the broth/water and bay leaves, bring to a gentle simmer, and keep the broth warm.
• In a large stockpot or Dutch oven, heat oil over medium heat. Add leeks and cook until just softened, about 5 minutes. Add garlic and rice, and toss until rice is nicely coated, about 3 minutes (shown above).

• Add in warm broth, 1 cup at a time, the stock should be bubbly. Stir often allowing the broth to be just absorbed. Add in another cup of broth, and repeat until 6 cups have been used.

• Add in the peas, and remaining stock and continue to cook for another 15 minutes or so, or until the rice is al dente, stirring frequently until the rice is tender but chewy.
• Lastly, stir in nutritional yeast to taste.

Time tip: The whole cooking process should be about 25 – 30 minutes.

• Once done, your rice and peas should be a little soupy, but will thicken upon standing.
• Remove from heat, taste for seasoning, and stir in parsley (as shown above).

And now your stewed rice and peas are ready!

Less Hands-On Method: After sauteing the leeks and rice as above, add at least 7 – 8 cups broth, peas, bay leaves, and nutritional yeast. Bring to a boil, cover, and cook for 20 – 25 minutes until rice is tender, stirring frequently. Remove from heat and add the parsley. Let set for a few minutes and serve as desired.

How To Store Leftovers

• Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days in a covered container.
• Freezer: This Risi e Bisi is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2-inch head space for expansion. You can also freeze larger portions in a large ziplock bag (remove as much air as possible before zip locking). Let thaw before reheating.
• Reheat: Simply re-warm on the stovetop over low heat until warmed through, adding more water or broth as needed to make a stew-like consistency. Alternatively, reheat in the microwave using 30 to 60-second intervals, stirring after each, until warm.

Serving Suggestions

This delicious creamy risi e bisi is great alone, but can be made even better with a few of these serving options:

• Toppings: Serve topped with a nice dusting of Almond Parmesan and freshly cracked pepper.
• Salad: Serve with Vegan Caesar Salad or Heirloom Tomato & Endive Salad + Bagna Gouda.
• Bread: Pair with a slice of homemade Artisan Bread or gluten-free Socca flatbread.

More Comfort Food Recipes!

• Baked Vegan Mac And Cheese (+Stovetop)
• Mushroom Bourguignon
• Hearty Lentil & Mushroom Ragu + Pasta
• Pasta & Peas + Red Pepper Romesco Sauce

If you try this risi e bisi recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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