Risi E Bisi Italian Rice And Peas Rice Cooker Recipes

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RISI E BISI -- ITALIAN STYLE RICE AND PEAS



Risi e Bisi -- Italian style rice and peas image

This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 7

1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls

Steps:

  • Place chicken stock in a small pot and warm over low heat.
  • Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

RISI E BISI, ITALIAN RICE AND PEAS



Risi e Bisi, Italian Rice and Peas image

A classic Italian comfort food of rice with peas and chunks of ham.

Provided by Hank Shaw

Categories     Dinner     Ham     Italian     Peas     Rice     Risotto

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
3 shallots, minced
3 garlic cloves, minced
1/4 pound diced prosciutto or other dry ham
1 cup Arborio or other risotto rice
2 cups vegetable or chicken stock
2 or more cups water
1 cup fresh or frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese

Steps:

  • Sauté shallots: Heat the olive oil in a medium-sized pot over medium-high heat. When it is hot, add the shallots and stir to combine. Let these sauté for 2-3 minutes.
  • Heat stock and water: Meanwhile, heat up the stock and 1 cup of water in a small pot. You want this at a simmer while you make the rice.
  • Add garlic and prosciutto to shallots: Add the garlic and the diced prosciutto to the pot with the shallots, stir well and cook for another 1-2 minutes.
  • Add rice: Pour in the rice, stir again and sauté for 2-3 minutes, stirring constantly.
  • Slowly ladle in stock: Ladle some of the hot stock into the pot and start stirring. Risi e bisi is cooked like risotto, and is supposed to be pretty soupy, so you need a lot of water and you need to stir it constantly. Let this first ladle of stock cook down before you add the next. Keep adding stock, letting it cook down and stirring until you're done with the simmering stock. It is likely that you may need at least one more cup of water to finish the dish, because all that stirring in an open pot means you evaporate more liquid than you would when you cook rice the normal way, i.e., covered. If you think you are going to need more water, add more to the simmering stock.
  • When you get to this last cup of water, add the peas: Keep stirring until the water has almost cooked away. Taste some rice and test for salt and doneness: Add a little salt and some more hot tap water if the rice is still crunchy - you want the rice to be a little al dente, but not so much you're gnawing on raw grain.
  • Add the parsley and the parmesan and mix well: Your finished rice should be slightly soupy, so it's OK to add a tad more water before serving. Links: Risi e Bisi with Baked Prosciutto Chips - from Sippity Sup Rice and Peas Salad - from The Nourishing Gourmet

Nutrition Facts : Calories 279 kcal, Carbohydrate 30 g, Cholesterol 25 mg, Fiber 4 g, Protein 15 g, SaturatedFat 3 g, Sodium 1226 mg, Sugar 6 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g

RISI BISI



Risi Bisi image

Ordinary rice is made extraordinary with chicken broth, peas, Parmesan cheese, and pine nuts. This slow cooker side dish is a very light and fluffy and it goes very well with beef, pork, chicken as well as seafood.

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Rice Side Dish Recipes

Time 4h30m

Yield 6

Number Of Ingredients 10

1 ½ cups converted long-grain white rice
⅓ cup chopped onion
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
⅓ cup water
¾ teaspoon Italian seasoning
½ teaspoon dried basil
½ cup frozen green peas, thawed
¼ cup grated Parmesan cheese
¼ cup pine nuts, toasted

Steps:

  • Combine rice, onion, and garlic in bowl of a slow cooker. Pour chicken broth and water into a small saucepan and bring to a boil over high heat.
  • Stir boiling liquid, Italian seasoning, and basil into rice mixture. Cover and cook on low setting for 2 to 3 hours, until liquid is absorbed. Stir in peas. Cover and cook 1 hour. Stir in cheese. Spoon into a serving dish and sprinkle with pine nuts.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 46.8 g, Cholesterol 6.2 mg, Fat 4.8 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 721.3 mg, Sugar 2.2 g

RISI E BISI



Risi E Bisi image

This makes a nice side to grilled chicken. Recipe courtesy Angela Brassinga and Sunset. If you would like to use leftover rice, add rice to cooked garlic in step 1. Omit broth and add peas and stir until hot.

Provided by cookiedog

Categories     Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves
1/2 teaspoon salt
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
1 1/2 cups fresh peas or 1 1/2 cups thawed frozen peas
1/4 cup chopped flat leaf parsley
fresh ground black pepper

Steps:

  • Put olive oil and butter in a 10-in. frying pan over medium-high heat. Cook until butter melts.
  • Add garlic and salt and cook, stirring, until fragrant, 1 to minutes.
  • Add rice and cook, stirring, until rice is opaque.
  • Add broth, stir and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer undisturbed while rice absorbs liquid, about 15 minutes (then remove cover to check).
  • Remove cover, quickly add peas (leave peas on top, do not stir), and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley, and fluff with a fork. Serve hot, sprinkled with pepper to taste.

DAVID TANIS'S RISI E BISI



David Tanis's Risi e Bisi image

This traditional Italian dish of rice with peas is best made in the spring when fresh peas in the pod are at their sweetest. It is similar to risotto, but a bit on the soupy side, and less rich. A flavorful homemade chicken broth is essential. Look for peas that haven't quite filled their pods - larger peas will be starchier. Asian markets and some farmers' markets carry leafy pea tendrils, but any tender greens are fine.

Provided by David Tanis

Categories     editors' pick, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons butter
1 medium onion, diced
1 cup arborio or carnaroli rice
Salt and pepper
6 cups hot chicken broth
2 tablespoons olive oil
3 ounces pancetta, diced
6 scallions, chopped
2 garlic cloves, minced
12 fresh sage leaves
8 ounces shucked English peas, about 2 cups
4 ounces pea tendrils or shoots (or use baby spinach)
2 tablespoons chopped parsley
1/2 teaspoon lemon zest
2 ounces grated Parmesan

Steps:

  • Melt butter in a heavy, wide saucepan over medium high heat. Add onion and cook until softened, about 5 minutes.
  • Stir in rice and season with salt and pepper. Continue cooking for 2 minutes. Add 2 cups chicken broth and bring to a brisk simmer. Cook 6 minutes, stirring occasionally as broth is absorbed. Add 2 more cups broth and cook for another 6 minutes, until rice is cooked through, but firm.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add pancetta and cook 2 minutes without browning. Add scallions, stir to coat and cook 1 minute. Add garlic, sage leaves and peas. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes. Add pea tendrils and cook until just wilted, about 1 minute.
  • Add pea mixture to rice mixture and gently stir together. Add enough broth to keep rice a bit soupy. Check seasoning. Stir in parsley, lemon zest and Parmesan and serve immediately.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 935 milligrams, Sugar 7 grams, TransFat 0 grams

RISI E BISI (ITALIAN RICE AND PEAS)



Risi E Bisi (Italian Rice and Peas) image

Risi e Bisi (rice and peas) is a classic, comfort food style Italian recipe ready in about 30 minutes!

Provided by Julie | The Simple Veganista

Categories     Soup

Time 35m

Number Of Ingredients 11

8 - 10 cups low-sodium vegetable broth OR water (or a combo)
2 bay leaves
2 tablespoons olive oil or 1/4 cup water
1 clove garlic, minced
2 medium leeks, thinly sliced or 1 medium onion or 2 shallots, diced
2 cups (1 lb.) Arborio rice (Carnaroli or Vialone Nano works too)
4 cups (or 2 10oz. packages) peas, fresh or frozen
1/4 cup flat leaf parsley, chopped and loosely packed
mineral salt + pepper, to taste
1/4 - 1/3 cup nutritional yeast, or to taste (optional)
almond parmesan, for topping (not shown)

Steps:

  • After sauteing the leeks and rice as above.
  • Add at least 7 - 8 cups broth, peas, bay leaves, bring to a boil, cover and cook for 20 - 30 minutes until rice is tender.
  • Remove from heat add in parsley. Let set a few minutes and serve as desired.

Nutrition Facts : ServingSize Calculated using rice, Calories 374 calories, Sugar 7.7 g, Sodium 289.9 mg, Fat 6.7 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 68.4 g, Fiber 8.3 g, Protein 10.6 g, Cholesterol 0 mg

ITALIAN RICE & PEAS (RISI E BISI)



Italian Rice & Peas (Risi e Bisi) image

This risotto-like combo of rice and peas is made with a very cool technique that infuses the dish with one of the great tastes of spring.

Provided by Mauro Stoppa

Categories     Healthy Pea Recipes

Time 1h15m

Number Of Ingredients 11

1 ¾ pounds fresh English peas in pods
1 medium yellow onion, chopped
8 cups water
⅓ cup passito or other white dessert wine
⅓ cup raisins
2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
1 ½ cups arborio or carnaroli rice
2 tablespoons dry white wine
1 ¼ teaspoons salt
¼ teaspoon ground white pepper

Steps:

  • Shell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.
  • Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.
  • Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.
  • Stir in the reserved raisins and wine; season with salt and white pepper.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 39.3 g, Fat 3.7 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 0.5 g, Sodium 372.6 mg, Sugar 6.8 g

RISI E BISI



Risi e Bisi image

The classic Venetian dish of rice and peas known as risi e bisi makes for a perfect springtime Sunday lunch. This version includes the addition of baby zucchini, which is an acknowledged departure from tradition but a mighty delicious one. The desired final consistency is loose, almost brothy, not tight and creamy like risotto nor drippy like a zuppa. The Venetians use the term "all'onda," a reference to the swell of waves in the sea. Short-grain rice helps get that distinct starchy quality, but the rice can't do the job by itself; there has to be stirring throughout. Pour yourself a glass of a good Soave while you stir. You can have a nap after lunch, which is totally traditional.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, grains and rice, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

5 cups Parmigiano-Reggiano rind broth or chicken broth
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
6 scallions, roots trimmed, then sliced
Salt and pepper
12 ounces baby zucchini, cut into coins
1 cup carnaroli or arborio rice
3 garlic cloves, peeled
10 ounces fresh shelled peas
3 tablespoons freshly grated Parmigiano-Reggiano

Steps:

  • Heat broth in a small pot on the back burner over medium-low.
  • Set a wide, shallow, long-handled pan over medium-low. Melt 2 tablespoons butter and 2 tablespoons olive oil until butter foams. Set the remaining 1 tablespoon butter back in the fridge to keep cold.
  • Add scallions, season with a pinch of salt and stir until sweated and soft, 1 to 2 minutes.
  • Add zucchini coins, season with a pinch of salt, and stir until they start to sweat, begin to soften and become a little translucent, about 2 minutes.
  • Push vegetables out to the edge of the pan in a ring, leaving an empty space in the center. Adjust heat - a tad hotter - then add the remaining 1 tablespoon olive oil, then rice. Stir rice until coated and glistening, and keep stirring until it begins sizzling slightly.
  • Microplane the garlic over the sizzling rice, then draw the vegetables into the rice as well, stirring well to combine, leaving a little space - a moatlike ring - along the edges where the vegetables were.
  • Add the peas to the empty outer space you just created. Run your spoon through them, keeping them in their outer ring, coating them in the oil and moisture. Season the whole business with another pinch of salt.
  • Ladle a generous cup of hot broth over the rice mixture in the center, seasoning with salt at each addition of broth, and stirring as the liquid is absorbed. Add another generous cupful of broth, stirring the rice while it absorbs. Repeat once more with a third cup of hot broth, stirring until the rice starts to show signs of its signature starchy and creamy nature. Keep the peas at the outer edge as much as possible. (This might remind you of making homemade pasta, when you are whisking the eggs in the well of the flour and very slowly drawing in the flour.) This entire step should take about 20 minutes. Adjust the heat slightly along the way for a very gentle, hot steaming - not hard simmering - stirring all the while.
  • Add the remaining broth all at once. The peas and vegetables will slightly float on the surface, while the rice will naturally remain submerged. Stir gently or shake and swirl the pan in the classic cresting, swelling wave style, all'onde, bringing everything together - rice, zucchini, peas, broth - about 7 more minutes, maybe 10 at most.
  • Turn off heat. Season assertively with black pepper. Stir or swirl in the remaining chilled butter, and finish with the grated cheese. Serve hot.

RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)



Risi E Bisi (Italian Rice and Peas) (Rice Cooker) image

I love this recipe. You can use fresh or frozen peas with this. Using fresh peas, add them at the beginning. If you are using very young and tender fresh peas or frozen- add at the end. You can expect this rice to have the texture and consistency of a creamy risotto. From The Ultimate Rice Cooker Cookbook.

Provided by Bev I Am

Categories     Medium Grain Rice

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup shallot, minced (or use mild onion)
1/2 cup celery, minced
2 tablespoons dry white wine
1 cup medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
2 tablespoons medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
3 cups meat stock or 3 cups vegetable stock
1 1/2 cups peas (fresh or frozen)
2 teaspoons unsalted butter
2 tablespoons heavy cream
1/4 cup parmesan cheese

Steps:

  • Set Rice Cooker for the quick cook or regular cycle.
  • Place the olive oil and butter in the rice cooker bowl.
  • When the butter melts, add the shallots and celery.
  • Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
  • Add the wine and cook for a couple of minutes.
  • Add the rice and stir to coat the grains with the hot butter.
  • Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
  • Add the stock and peas, if you are using fresh, mature peas; stir to combine.
  • Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
  • When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
  • The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
  • If needed, cook for a few minutes longer.
  • This rice will hold on the Keep Warm cycle for up to 1 hour.
  • When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
  • Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
  • Stir in the cream, cheese and salt to taste.
  • Serve immediately.

Nutrition Facts : Calories 330.5, Fat 15.2, SaturatedFat 7, Cholesterol 33.9, Sodium 371.2, Carbohydrate 35.1, Fiber 3.5, Sugar 6.8, Protein 12.2

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2012-03-30 Pod the peas just before use and gently fry them with the pancetta, onion and chopped parsley. Add a couple of ladles of stock and salt. Turn up the heat and let the flavours develop. Then add the rest of the stock and bring back to the boil. Add the rice and let it cook, stirring frequently.
From finedininglovers.com


RISI E BISI RECIPE & HISTORY - TRADITIONAL ITALIAN RICE AND PEAS
One of the reports dated the 18th Century describes the ancient recipe of Risi e Bisi, called Rixi e Bixi: for every cup of rice was required 1 cup of "Bixi col Presutto" (peas and ham). The original recipe comes in two ways: one vegetarian, and another one enriched with cured meat, typically Pancetta, substituted sometimes with diced prosciutto crudo.
From philosokitchen.com


ITALIAN-STYLE RICE AND PEAS (RISI E BISI)
2012-11-12 Salt and freshly ground pepper to taste. Heat the oil in a large saucepan. Add the onion and sauté over medium heat until golden. Add the water and bouillon cube and bring to a simmer. Stir in the rice, cover, and simmer gently until the water is absorbed, about 30 minutes. Stir in the peas and cook just until heated through.
From vegkitchen.com


RISI E BISI RECIPE (ITALIAN STEWED RICE AND PEAS) - FOOD NEWS
How to cook peas and rice for Soup? Add garlic, sage leaves and peas. Season generously with salt and pepper. Add 1/2 cup broth and simmer until peas are done, about 2 minutes.
From foodnewsnews.com


RISI E BISI RECIPE (ITALIAN STEWED RICE AND PEAS) | WHATS4EATS
Risi e bisi is springtime dish with rice and fresh peas from the Veneto region of northern Italy. This kid's favorite is more of a thick soup than a risotto, so make sure to add enough stock to keep its consistency somewhat loose. And try to use fresh peas instead of frozen. They make a much more flavorful dish with a brighter green. 3 to 4 ...
From whats4eats.com


RISI E BISI - RICE AND PEAS - CREATIVE AND COLORFUL ITALIAN INSPIRED ...
2022-02-23 Heat the broth to a simmer and keep hot. In a large skillet melt the butter with the olive oil over medium low to medium heat. Add the shallots and sauté for 2-3 min. Add in the pancetta and continue to cook another 2 minutes more.
From lifelemonsitaly.com


RISI E BISI (ITALIAN RICE AND PEAS) (RICE COOKER)
1 1/2 cups peas (fresh or frozen) 2 teaspoons unsalted butter ; 2 tablespoons heavy cream ; 1/4 cup parmesan cheese ; Recipe. 1 set rice cooker for the quick cook or regular cycle. 2 place the olive oil and butter in the rice cooker bowl. 3 when the butter melts, add the shallots and celery.
From chinesefoodrecipesbook.blogspot.com


ANAKA MEDIA 浪拉 RISI E BISI, ITALIAN RICE AND PEAS RECIPE
Holidays & Seasonal Recipes; Recipes by Diet; Recipes by Method; Recipes by Ingredients; Recipes by Time & Ease; Recipes by Cuisine; View all ; Quick & Easy. Quick Dinners; Easy & Healthy; Quick Vegetarian; Easy Pastas; Easy Chicken; View all ; In the Kitchen. The Simply Recipes A-Z Guide to Cooking Terms and Definitions; Meal Plans; Recipe ...
From anakamedicare.com


RISI E BISI-RICE AND PEAS - SAVORING ITALY
2016-04-04 Instructions. In a medium enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and cook over low heat until softened, about 7 minutes. Add the pancetta and 1/2 of the parsley and cook for 5 minutes. Add the stock, peas and rice and bring to a simmer over moderately high heat.
From savoringitaly.com


ITALIAN STYLE RICE & PEAS (RISI E BISI) RECIPE — LA FUJI MAMA
2015-09-09 Print This Recipe Italian Style Rice & Peas (Risi e Bisi) Makes 4 servings. Ingredients: 1 cup Beretta Arborio rice 1 cup Bella Italia Broccoli Rabe sauce, divided 1 large onion, finely chopped 8 cups chicken broth, very hot 1 1/2 cups frozen peas (unless you have delicious fresh peas to use!) Salt and Pepper Grated Parmesan cheese, to garnish ...
From lafujimama.com


RISI E BISI RECIPE | BON APPéTIT
2010-04-11 Remove pan from heat. Stir in the remaining 1 Tbsp. butter, 1 Tbsp. oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to …
From bonappetit.com


RISI E BISI (ITALIAN RICE WITH PEAS) - HOW TO FEED A LOON
2021-04-20 This process should take 22 to 25 minutes. Stir in the peas, parsley, salt, and pepper. Stir and cook for 1 minute. Add the last cup of broth and cook until the rice is very tender to the bite, about 2 more minutes. Turn off the heat and stir in the Parmesan cheese, lemon zest, and butter. Stir until butter has melted.
From howtofeedaloon.com


RISI E BISI ITALIAN RICE AND PEAS / WATCH COOKING INGREDIENTS
Much like risotto, the rice is rich and creamy. 1 ¾ pounds fresh english peas in pods, 1 medium yellow onion, chopped, 8 cups water, ⅓ cup passito or other white dessert wine, ⅓ cup raisins, 2 tablespoons. Risi e bisi (rice and peas). Risi e bisi simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring.
From tpwrecipes.com


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