Risi e bisi

Risi e bisi

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

An asparagus version of a Venetian soup traditionally made with rice and peas (risi e bisi). It’s a bit like a loose risotto and very warming. You can add lardons of pancetta or bacon if you like, but I’ve gone for a vegetarian recipe.

Ingredients

Quantity Ingredient
1 quantity Blanched asparagus with butter and lemon, chopped into 2–3 cm pieces on the diagonal
1 onion, finely chopped
4 garlic cloves, roughly chopped
dash light olive oil
200g short-grain brown rice
400g fresh peas, unpodded weight
or 100g frozen peas
a few sprigs herbs, finely chopped
a little bit parmesan, grated
knob butter
extra virgin olive oil, (optional)
lemon wedges

For the stock

Quantity Ingredient
1 carrot, grated
1 onion, grated
1 leek, finely chopped
any other veg you need to use up

Method

  1. Make the stock: place the vegetables in a saucepan with 1.3 litres of water. Bring to the boil with the vegetable trimmings and pea pods, then reduce the heat to a simmer for 30 minutes. Strain, then return the stock to the pan over a low heat.
  2. In a separate saucepan, sauté the onion and garlic in the light olive oil with a pinch of salt over a gentle heat for five to 10 minutes, until soft. Tip in the rice and fry for another two minutes. Pour over the hot stock and bring to a gentle simmer. Cook for about 25 minutes (15 minutes if using white rice), stirring regularly, until the rice is just cooked but still firm. Add extra water if necessary; this should have a soup-like consistency.
  3. Add the asparagus, peas, herbs, parmesan and butter. Stir and simmer for three minutes, then taste and adjust the levels of cheese and seasoning. Serve in warmed bowls with more parmesan on top. I like to drizzle on extra virgin oil, too, and offer lemon wedges.

Storage

  • Keep any leftover risi e bisi in a sealed container in the fridge for up to three days. When you reheat the soup, it will thicken into a risotto, as the rice will have drunk up the liquid. Add a little extra parmesan to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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