Risi e Bisi – A flavorful Italian stewed rice with peas, leeks and rice for a quick and easy delicious vegan meal the whole family will love! Recipe can easily be halved.
What Is Risi e Bisi?
Risi e Bisi (pronounced REE-see ay BEE-see), literally meaning rice and peas, and 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 rather want to use a spoon to scoop up all the delicious goodness.
As mentioned in this Food & Wine recipe, 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 cut the recipe in half.
This traditional Italian Risi e Bisi recipe is inspired and adapted from NPR Kitchen Window, A Fresh Podcast: Savoring Springs Green Peas, and is especially delicious made with fresh spring green peas.
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
- leeks – can sub with onion or shallots
- arborio rice – or any medium grain rice of choice
- peas – fresh or frozen
- mineral salt + pepper
- almond parmesan
How To Make Risi E Bisi
- In a medium saucepan, place the broth/water and bay leaves, bring to a gentle simmer and keep broth warm.
- In a large stock pot or dutch oven, heat oil over medium heat. Add leeks and cook until just softened, about 5 minutes. Add garlic and rice, 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, repeat until 6 cups have been used.
- Add in peas, and remaining stock and continue to cook for another 15 minutes or so, or until the rice is al dente, stirring frequently until rice tender but chewy.
- 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 is ready!
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 day, 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 large ziplock (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 – 60 second intervals, stirring after each, until warm.
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.Print
RISI E BISI (RICE AND PEAS)
Risi e Bisi (rice and peas) is a classic, comfort food style Italian recipe ready in about 30 minutes!
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup
- Method: simmer
- Cuisine: Vegan, Italian
- 8 – 10 cups low-sodium vegetable broth OR water (or a combo)
- 2 bay leaves
- 2 tablespoons olive oil or 1/4 cup water
- 1 clove garlic, minced
- 2 medium leeks, thinly sliced or 1 medium onion or 2 shallots, diced
- 2 cups (1 lb.) Arborio rice (Carnaroli or Vialone Nano works too)
- 4 cups (or 2 10oz. packages) peas, fresh or frozen
- 1/4 cup flat leaf parsley, chopped and loosely packed
- mineral salt + pepper, to taste
- almond parmesan, for topping (not shown)
Warm broth: In a medium saucepan, place the broth/water and bay leaves, bring to a gentle simmer and keep broth warm.
Saute: In a large stock pot or dutch oven, heat oil over medium heat. Add leeks and cook until just softened, about 5 minutes. Add garlic and rice, toss until rice is nicely coated, about 3 minutes.
Slowly add liquids: Add in warm broth, one 1 cup at a time, the stock should be bubbly. Stir often allowing the broth to be just absorbed. Add in another 1 cup of broth, repeat until 6 cups have been used. Add in peas, and remaining stock and continue cooking, stirring frequently, for another 15 minutes or so, or until the rice is al dente, tender but chewy. The whole process should be about 25 – 30 minutes.
Add Parsley: Once done, the rice and peas should be a little soupy. Remove from heat, stir in the parsley. Season to taste with plenty of salt and pepper.
Serve topped with a nice dusting of almond parmesan and freshly cracked pepper.
Less Hands-On Method:
- After sauteing the leeks and rice as above.
- Add at least 7 – 8 cups broth, peas, bay leaves, bring to a boil, cover and cook for 20 – 30 minutes until rice is tender.
- Remove from heat add in parsley. Let set a few minutes and serve as desired.
Serves 4 – 6
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container. To store longer, freeze in freezer safe containers for up to 2 – 3 months. Let thaw before reheating.
Finished photos in the post reflect using 8 cups of water, add the remaining 2 cups of water for a soupier risi e bisi.
If you were thinking about subbing quinoa for the rice, go ahead, it’s delicious (this is actually my preferred grain, I love everything about it…but then this dish isn’t called Risi E Bisi). Top with Almond Parmesan and you’re good to go. Truly wonderful!
How make with quinoa:
- In large pot, heat oil and saute leeks, about five minutes. Add 2 cups rinsed quinoa and cook for another 3 minutes, stirring frequently.
- Add 7 cups broth and bay leaves, bring to a boil. Add in peas, do not stir, cover and simmer for about 20 – 25 minutes. Test quinoa for tenderness by tasting.
- Turn off heat, uncover and let set for about 10 – 15 minutes until broth is mostly absorbed. It will thicken upon standing, add more warm broth as needed for desired soupiness. Remove bay leaves. Toss in parsley, taste for seasoning and serve.
This method with the quinoa will leave you with wonderful leftovers. Quinoa holds up well and reheats beautifully the next day.
Updated: Risi e Bisi was originally published in May 2013. It has been retested and updated with new photos and helpful tips in February 2020. Recipe has stayed the same and is still delicious!