Risi e Bisi

This is a particularly easy dish as you typically treat it like a soup rather than a risotto…happily very little stirring is required. It’s very low maintenance but still manages to hit the spot every time. 

Some people say this should be 50/50 pea to rice so if you have plenty of peas around, try it! If you don’t have fresh peas to hand, don’t worry, use frozen peas. If you can find fresh and you have the time, make a stock with the pea shells and any veg you have lying around.

ingredients

serves 4

• 3 tbsp olive oil, plus extra, to serve

• 1 celery stick chopped

• 3 large spring onions or 1 large golden onion, chopped

• 200g risotto rice, arborio, carnaroli, vialone nano

• 1L chicken or veg stock 

• 450g fresh or frozen peas

• 2 big handfuls of mint, chopped

• Grated Parmesan, to serve (or a vegetarian-friendly cheese), plus Parmesan rind, optional

instructions

Warm the olive oil over a medium heat in a wide pan. Add the chopped celery and the onions and a pinch of salt and fry for 10 minutes until soft but not coloured.

Add the risotto rice and fry until it begins to turn translucent, about 3-5 minutes. 

Add the stock and any parmesan rinds you might have too. Season well. Stir occasionally for 10 minutes, then add the peas and keep simmering, stirring occasionally until the rice is tender and it has a lovely soupy texture (you may need to add more liquid). Season to taste, stir in the mint and serve with plenty of grated parmesan and a little drizzle of oil.