Risi e bisi is a traditional dish from Venetian cuisine. It is a thick soup made with rice and fresh peas, enriched with bacon, onion, and parsley. Its origin dates back to the 18th century when it was prepared during the spring pea harvest. Today, it is considered an authentic and tasty dish, ideal to enjoy during the spring season.
Sauté the chopped onion, parsley, and bacon in half of the butter over medium heat
As soon as the onion begins to turn golden, add the peas and cook for 5 minutes
Add 5 ladles of broth, bring to a boil, pour in the rice, and stir
Cook over high heat for 15 minutes, stirring and adding broth
Remove from heat when al dente
Season with salt, add butter, Parmesan, and pepper
Pan
Pot
Knife
Italia, Veneto
| Energy (kcal) | 150.33 |
| Carbohydrates (g) | 14.21 |
| of which Sugars (g) | 2.63 |
| Fat (g) | 7.65 |
| of which Saturates (g) | 4.08 |
| Protein (g) | 5.72 |
| Fiber (g) | 2.63 |
| Sale (g) | 0.02 |
