Risi e Bisi: Venetian Rice and Peas | Italy Magazine
A beloved classic from Venice, this dish is perfect for spring when fresh peas abound and can easily be adapted for vegetarians.
Keywords
- Food & Drink
- Primo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.italymagazine.com.
Ingredients
- plus more as needed 6 cups (1.4 L) chicken or vegetable broth
- preferably homemade
- heated 2 cups (300 g) shelled fresh English peas
- from 2 lb (900 g) unshelled; or 2 cups frozen
- thawed (see NOTE) Freshly grated Grana Padano or Parmigiano-Reggiano cheese Freshly ground black pepper to taste
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