Risi e Bisi (Rice & Peas)

I love peas with almost anything, and especially with rice. But I did not know it was actually an Italian dish until I saw it on the menu in Italy. (the rice is usually cooked in a non-vegetarian stock, so I did not order it.) I made it when I returned: first with brown rice and then with arborio (sticky) rice. I liked the latter better, even though brown rice has more nutrients. Use whatever rice you prefer or have on hand.

Utensils: Cutting board & knife or scissors, pot for rice, pot for peas (with steamer, if using)
Prep. Time: About 10 minutes
Cooking Time: 20-30 minutes, depending on the rice you choose
Category: Vegan & Gluten-Free


3/4 cup (arborio) rice
fresh or frozen English peas; if fresh in the pod, remove the pod
water or veg. stock
fresh mint or parsley
olive oil
salt & Pepper, optional


1. Cook the rice according to package directions. For arborio rice you combine the liquid with the rice, but with brown rice, you bring the water to a boil first and then add the rice. Arborio takes much less time, so watch the pot to avoid burning the rice, one of my habits!
2. While the rice is cooking, steam the peas or simmer in a small amount of water or veggie stock. If frozen, you can thaw and just add to the hot rice when it is finished. They will be a little crunchier, but good.
3. Cut or chop the parsley or mint. Set aside, leaving a couple leaves intact for garnish.
4. When the peas are done, drain and set aside. When rice is cooked, gently stir in the peas. Add about one Tbl. olive oil and salt & pepper, if using. Garnish with mint or parsley leaves.  Serve warm or cold.

Yield: Rice expands greatly in size, so my arborio rice with peas yielded about 4 cups, but I ate some before measuring, so I am not sure.

2 Responses to “Risi e Bisi (Rice & Peas)”

  1. Bernice Moss Says:

    ellen sue:

    Just delicious! Thanks so much.


  2. Bernice Moss Says:

    ellen sue: Great receipe! Thanks so much.

    Regards, Bernice

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