🫛Sweet peas two ways, a hint of lemon, and plenty of parm… just delicious. Risi e Bisi is one of those traditional dishes that really celebrates spring 🌿 What I love about it is that you add all the liquid at once, no standing there adding broth little by little like a typical risotto. Just an occasional stir, and it turns out creamy and so good. I like to use Vialone Nano, it cooks a little quicker than Arborio and gives you that perfect texture.

Perfect to enjoy on its own or as a side with salmon, cod, or any fish ✨

(for 4 servings)

Ingredients:

• 1 Tbsp + 1 tsp extra-virgin olive oil
• medium finely chopped or 2 shallots
• 2 garlic cloves, thinly sliced
• 1 tsp kosher salt
• Generous pinch of black pepper
• ⅔ cup Vialone Nano (or Arborio) rice
• ⅓ cup dry white wine
• 3 cups chicken broth (keep warm, add gradually)
• 2 cups frozen green peas, thawed (divide in half)
• 1 oz Parmigiano-Reggiano (about ⅓ cup grated), plus more for garnish
• 2 Tbsp cold unsalted butter; if using salted butter, reduce added salt
• 3 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 lemon juice
• 1 tsp lemon zest

Instructions🥣

1. Sauté the base
   Heat the olive oil in a large pot or Dutch oven over medium-high heat.
   Add the onion (or shallots), salt, and pepper. Cook, stirring often, until softened, about 4–5 minutes.
   Add the garlic and cook for another minute, until fragrant.
2. Toast the rice & add liquid
   Stir in the rice and cook for about 1 minute.
   Add the white wine and let it cook until mostly evaporated.
   Pour in all the warm chicken broth at once and bring to a gentle boil.
   Reduce the heat to medium and cook, stirring occasionally, until the rice is tender and creamy, about 12–15 minutes.
3. Make the pea purée
   While the rice cooks, blend half of the peas with a splash of the broth until smooth.
4. Finish the risotto
   Once the rice is tender, remove it from the heat.
   Stir in the butter, grated parmesan, parsley, lemon zest, lemon juice, pea purée, and remaining whole peas.
5. Serve
   Spoon into bowls and finish with extra parmesan, parsley, lemon zest, and freshly cracked black pepper. Enjoy💫