Risi e bisi (Italian rice and peas)

Sharing is caring!

This quick and easy recipe for Italian risi e bisi, also known as rice and peas, is the OG of one pot meals.

Italian rice and peas

Growing up, my mother used to make this one pot rice and peas with chopped meat. It was definitely one of those dishes that I really looked forward to eating.  I loved to smother mine with grated Parmesan while it was still piping hot so it would get all ooey gooey from the cheese.

This one pot wonder has it all grains, protein, greens and my favorite ingredient, grated cheese.

It was (and still is) one of those dishes that tastes even better then next day.

I’m not sure that this is a typical risi e bisi (rice and peas) that is sometimes made with saffron and/or prosciutto.  But my guess is, it was my mother’s twist on the classic Italian dish.  

With all this said, it was definitely one my favorite dishes to eat as a kid and like most of the recipes I share, it just brings me back to my favorite place as a kid, at home in the kitchen with my Mama

Of course there isn’t a recipe of hers written down, so as usual I did my best to recreate the flavors and ingredients to build a recipe from my memory and taste.

Here goes my favorite “risi e bisi”, I think it’s as close to my mother’s as it’s going to get .  Also, feel free to use this recipe as a guide or reference and make this dish your own.

Happy Cooking and enjoy!

Risi e bisi

Italian rice and peas with chopped meat

Print Recipe Pin Recipe

Course Main Dish

Cuisine Italian

Ingredients

  

• 1/2 large white onion chopped or shallot
• 1 cup arborio rice
• 1 cup chopped meat beef, pork,veal,etc...
• 2 1/2 cups water/stock
• 1 Package Onion Soup Mix
• 16 oz Sweet Baby Peas, canned drained
• 3 tblsp olive oil
• 3-4 Tblsp. butter divided
• Fresh herbs for garnish
• Grated Cheese parmesan or romano
• Salt & Pepper to Taste

Instructions

 

• In a pan saute the meat until cooked. Season lightly with salt and pepper. Then add 2 Tbsp butter and add onion/shallot. When onions turn slightly golden brown add the rice to toast a bit then add the peas. Lightly season as you go because the bouillon/onion mix bring plenty of saltiness to the dish.  
• Next, add the liquid and bouillon (or) onion soup mix. Bring to a simmer over medium heat stirring frequently.  Reduce the flame to low and cover the skillet with a lid and cook for an additional 25-30 minutes or until rice is cooked. Add more liquid if needed.
• Add 2 Tbsp butter, 1/4 cup grated Parmesan Cheese and chopped Italian parsley. Mix all together and cover for at least 5-10 mins

  The longer this dish sits the better it is.

Tried this recipe?Let us know how it was!