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Risi e bisi (rice and pea soup)

If you want to make a more authentic Italian version of this dish, look here

However, if you're in a bit of a rush and want something simple, I got my inspiration from here

Traditionally this is a spring recipe, made only with fresh peas. I must admit the majority of our peas get eaten raw, straight from the pod! But as most of us have frozen peas to hand all year round, I don't see why we have to limit the deliciousness!

Serves 2


2 tablespoons olive oil
1 cup long-grain rice
2-3 teaspoons bouillon (or a stock cube)
2 cups peas
Grated Parmesan, for serving
Salt & pepper, to taste


  1. Heat the olive oil in a medium sauce pan, then add the rice and cook, stirring, until the rice is fragrant and slightly toasted. 
  2. Pour in 3 cups of cold water and add the bouillon base. Bring to a boil, then reduce to the heat to a simmer, with the lid on and slightly askew.
  3. After about 7 minutes, add the peas and stir well. Raise the heat to bring the water back to a boil, then reduce to a simmer again and finish cooking, with the lid on and slightly askew, another 7-10 minutes. The rice should be soft but not mushy. There should still be some liquid in the pan.
  4. Adjust seasoning to taste.
  5. Ladle the mixture into bowls and top with freshly grated Parmesan. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Risi e bisi in bowl