Risi e Bisi (Italian Rice and Peas)

by Henri Lorenzi

The perfect mellow accompaniment to chicken, fish and veal dishes


  • 3 tablespoons olive oil
  • 60 ml Chicken Stock
  • 1 tablespoon dried fines herbs
  • 3 cups frozen garden peas
  • Sea salt, if needed
  • Freshly ground pepper
  • 3 cups cooked Risotto Rice (Note: 1 cup of raw rice yields 3 cups of cooked, 1 American cup of uncooked rice = 200g)
  • Freshly grated Parmesan cheese
  • ¼ (120ml) fresh Parsley, finely chopped

Risi e Bisi (Italian Rice and Peas)


In a shallow saucepan, heat the oil, chicken broth, and fines herbs. When the liquid comes to a boil, add the peas, salt if needed, and pepper. Cover the peas with foil, crimping it down around the inside of the pan and directly onto the surface of the peas. Reduce heat to medium-low and cook until peas are tender, about 15 minutes.

Remove foil, add the rice, stir well, and replace the foil as before. Allow to cook until all the liquid has been absorbed (you may have to add a little bit more olive oil).

Stir in chopped parsley. Serve on warm plates, and pass the cheese around the table.

This Recipe is a sample from Henri Lorenzi's fantastic cookbook "Olive Oil: A life in recipes and prose" which is as enjoyable to read as it is to cook from and can be purchased by clicking HERE

This dish is the perfect accompaniment for: (click link to view)
Chicken Breast Fillets
Veal Loin Steaks
Confit Duck Legs
Guinea Fowl Supremes

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