• Ingredients: 10
  • Serves: 8

Risi e bisi with vegetable stock, butter, divided, extra-virgin olive oil, divided, minced onion, diced pancetta, arborio rice, shelled fresh or thawed frozen peas, finely grated parmesan, finely chopped fresh flat-leaf parsley, kosher salt and freshly ground black pepper.


  • 7 cups vegetable stock
  • 3 tbsps. butter, divided
  • 2 tbsps. extra virgin olive oil
  • 1/3 cup minced onion
  • 1/4 cup diced pancetta
  • 2 cups arborio rice
  • 4 cups shelled fresh or thawed frozen peas
  • 1/2 cup finely grated Parmesan
  • 2 tbsps. finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper


  1. Step 1 Bring stock to a simmer in a small saucepan. Cover and keep warm. Melt 2 tablespoons butter with 1 tablespoon oil in a large heavy pot over medium heat.

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  2. Step 2 Add onion and sauté until soft (do not brown), about 5 minutes. Add pancetta and cook until light brown, about 3 minutes.

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  3. Step 3 Add rice and cook, stirring until coated, about 1 minute. Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute.

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  4. Step 4 Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender.
  5. Step 5 Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total.
  6. Step 6 Remove pan from heat. Stir in the remaining 1 tablespoon butter, 1 tablespoon oil, Parmesan, and parsley.

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Nutrition information

Calories 362 Carbohydrates 50 g (17%)
Fat 13 g (20%) Protein 10 g (21%)
Saturated Fat 6 g (28%) Sodium 278 mg (12%)
Polyunsaturated Fat 1 g Fiber 5 g (18%)
Monounsaturated Fat 6 g Cholesterol 21 mg (7%)