Risi e Bisi -- Italian style rice and peas

  • Level: Easy
  • Yield: 4 servings
  • Total: 27 min
  • Prep: 5 min
  • Cook: 22 min


1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle

2 tablespoons extra-virgin olive oil, 2 turns of the pan

2 cloves garlic, chopped

1 rounded cup Arborio rice

Salt and pepper

1 cup frozen peas

1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls


  1. Place chicken stock in a small pot and warm over low heat.
  2. Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
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29 Reviews

Becky R.

It pays to be attentive to this dish. The results were a cheezy, tasty rice that tasted like risotto, yet it didn't take as long as traditional risotto. The dish was relatively quick and a hit with my 1 year old and the rest of the adults at the table. I can't wait to have the leftovers for lunch!

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