Rice and Peas (Risi E Bisi) Recipe

Looking for an easy Rice and Peas (Risi e Bisi) recipe? Learn how to make Rice and Peas (Risi e Bisi) using healthy ingredients.


Submitted by sgrynd

Makes 6 servings



This version of the Italian classic rice and pea dish is almost like a thick soup, though it can also be prepared as a risotto. Round out dinner with Radicchio, Endive, and Carrot Salad, peasant bread, a versatile cheese like Monte Veronese or Asiago, and a red Italian table wine.

Recipe Ingredients for Rice and Peas (Risi e Bisi)

2 tablespoons butter
1/2 cup finely chopped yellow onion
1 cup Arborio rice or other short-grain rice
2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
2 cups water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
16 ounce frozen green peas, thawed

Recipe Directions for Rice and Peas (Risi e Bisi)

Melt butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until golden. Add rice to pan; sauté 1 minute. Add broth, 2 cups water, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and cook 20 minutes, stirring occasionally. Stir in cheese, parsley, and peas; cook 2 minutes.
Categories

Main Dish, Italian, Simmer, Vegetarian

Nutrition Facts
Serving Size 309.7g
Amount Per Serving
Calories
266
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
4.1g
20%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
579mg
24%
Potassium
329mg
9%
Total Carbohydrates
37.8g
13%
Dietary Fiber
4.9g
20%
Sugars
5.0g
Protein
11.6g
Vitamin A 17% Vitamin C 54%
Calcium 13% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Very high in vitamin C
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