Valleybrink Road | Recipes | Risi E Bisi | Makes an entree portion for 2 people 2 1/2 cups chicken broth + more to thin broth at the end if necessary 1/2 bunch pea tendrils, roughly chopped 1 1/2 cups fresh english peas 1/2 cup arborio rice 2 tablespoons unsalted butter 1 tabl.

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Risi E Bisi
Steps
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4
Description

Peas are not for everyone but I have always loved them. They were really the only vegetable I would willingly eat growing up. With spring just around the corner, I have been seeing beautiful pea tendrils everywhere and decided to make one of my favorite italian dishes, Risi e Bisi.

Get Started
Step 1

Place the butter and shallot in a large saucepan. Cook over medium heat until the shallot becomes soft and translucent.

Next Step
2
Step 2

Add the peas and a generous pinch of sea salt. Cook for 2-3 minutes. Add 2 cups of broth and cook at a gentle boil covered for 10 minutes. 

Next Step
3
Step 3

Add the rice and remaining 1/2 cup of broth. Cover and cook at a gentle boil for about 20 minutes or until rice is tender to the bite.

Next Step
4
Step 4

Stir in the pea tendrils and cook for 2-3 minutes until tender. Before serving, stir in the mint and season to taste with salt and pepper. Scoop the risi e bisi into individual bowls and finish with a drizzle of fruity olive oil and Pecorino Romano.

Done!
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Ingredients
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Shopping List
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Makes an entree portion for 2 people

  • 2 1/2 cups chicken broth + more to thin broth at the end if necessary 
  • 1/2 bunch pea tendrils, roughly chopped
  • 1 1/2 cups fresh english peas
  • 1/2 cup arborio rice
  • 2 tablespoons unsalted butter
  • 1 tablespoon mint, chiffonade
  • 1 shallot, diced
  • Pecorino Romano, to finish
  • extra virgin olive oil
  • sea salt
  • cracked black pepper