Pasta & Pizza

Risi e bisi – rice with peas

Name: Risi e bisi – rice with peas
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Cuisine: Italy
Ingredients: 280 g Vialone nano or risotto rice; 500 g fresh or frozen peas; 1 l light vegetable broth; 1 small onion; 30g butter; 2 tbsp olive oil; 40 g grated hard cheese; 2 tbsp chopped parsley; Salt and pepper

4 people · Pasta & Pizza

Recipe photo: Risi e bisi – rice with peas (Pasta & Pizza)

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Rice and peas combine to create a creamy dish with a fresh, mild taste. Between soup and risotto it stays pleasantly juicy.

Timing

For: 4 people
Preparation: 15 min.
Cooking time: 30 mins.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 515 kcal
Protein: ≈ 15.8 g
Carbohydrates: ≈ 69 g
Fat: ≈ 17.5 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Ingredient amounts for the whole recipe; linked reference names retain the source language

280 g Vialone nano or risotto rice · ≈ 280 g · Assumed quantity / reference product
Reis poliert, roh (C352000)
500 g fresh or frozen peas · ≈ 500 g · Assumed quantity / reference product
Erbse grün, tiefgefroren (G760200)
1 l light vegetable broth · ≈ 1000 g · Assumed quantity / reference product
Gemüsebrühe (X416243)
1 small onion · ≈ 70 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100)
30g butter · ≈ 30 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000)
2 tbsp olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000)
40 g grated hard cheese · ≈ 40 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600)
2 tbsp chopped parsley · ≈ 30 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)

Not included in the base calculation

Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

280 g Vialone nano or risotto rice
500 g fresh or frozen peas
1 l light vegetable broth
1 small onion
30g butter
2 tbsp olive oil
40 g grated hard cheese
2 tbsp chopped parsley
Salt and pepper

Instructions

Finely dice the onion and sauté in butter and olive oil until translucent.
Add the peas and sauté briefly. Pour in a third of the hot broth and cook gently for 5 minutes.
Stir in rice and gradually add hot broth. Stir regularly, but leave the dish a little runnier than classic risotto.
After around 16-18 minutes, when the rice is cooked and still has some bite, remove it from the heat.
Stir in hard cheese and parsley, season with salt and pepper and serve in deep plates.