Venetian risi e bisi

    35 min

    A simple and tasty risotto. This risi e bisi is a combination of arborio rice and garden peas, flavoured with bacon, parsley and Parmesan cheese.

    Kent, England, UK
    1 person made this

    Serves: 2 

    • 1/2 onion
    • 1 tablespoon olive oil
    • 200g arborio rice
    • 100g bacon, chopped
    • salt and pepper
    • 1 vegetable stock cube
    • 1 glass of frozen garden peas
    • 1 tablespoon chopped parsley
    • a knob of butter
    • grated Parmesan cheese to serve

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring some water to the boil.
    2. Chop the onion finely and stir fry it with the olive oil in a saucepan until golden.
    3. Add the rice and the bacon and cook it with the onion for a few minutes. Then add some hot water, salt and pepper, the stock cube and the peas. Cook for about 12 minutes (see instructions on the packet) and keep topping it up with the hot water whenever it dries out.
    4. When it is cooked, take off the heat, add the chopped parsley and a knob of butter and stir it all in well.
    5. Serve sprinkled with Parmesan cheese and like all risotto dishes serve immediately!

    See it on my blog

    My Little Italian Kitchen

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