Risi e Bisi - Peas and mints risotto 💚. Risi e bisi simply means rice and peas, and the dish is traditionally made with the fresh new peas of spring. If fresh peas are not available, you can easily make it with frozen peas (avoid canned). Diced prosciutto is important to this dish, although not vital; I've seen vegetarian versions of risi e bisi.

The dish appears in the risotto section of her book and uses the risotto rice. Risi e bisi - rice and peas. Risi e bisi, which simply means rice and peas in the Venetian dialect, is the most famous of all risotti from the region. You can cook Risi e Bisi - Peas and mints risotto 💚 using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Risi e Bisi - Peas and mints risotto 💚

Prepare 1 of onion chopped.
Prepare 500 g of peas.
You need 30 g of butter.
It's 200 g of risotto rice.
You need 25 ml of cooking oil.
You need Handful of mints and parsley.
It's 1 handful of Parmesan.
It's 1 litre of Vegetable stock.
You need of Some seasalt and Black pepper.
You need 1 tsp of lemon zest.
Prepare of Crushed peas and mints.
It's 1/2 cup of frozen peas.
It's 1 handful of fresh mint leaves (finely sliced).
It's 1 tsp of olive oil.
Prepare 1 pinch of salt.
Prepare Half of lemon juice.

This vegan Risi e bisi is a creamy, almost velvety, rice dish, not unlike risotto, packed full of delicious spring peas. It's got a great flavor base from plenty of sweet leeks and green peas and it's creamy and rich with none of the fussiness of a risotto. Sweet Pea, Scallop and Mint Risotto. Here, she adds peas to a rich, cheesy risotto unconventionally flavored with fresh mint.

Risi e Bisi - Peas and mints risotto 💚 step by step

On a low heat saucepan, add olive oil and onion cook in low heat until onion become softened..
Making crushed peas and mint: quick blanched frozen peas on salted boiling water for a couple mins. Drain and put in mixing bowl. Add some olive oil in. Mashed them up with potato masher or food blender until it’s become rough paste. Leave it aside.
Once onion cooked nicely, add risotto rice and stirring gently, add about 20ml of stock at time and keep stirring your rice. Keep stir and adding stock until risotto rice nearly cooked. Add about 2-3 tbsp of crushed peas and mint in and stir well..
Once your rice is about 95% cooked add frozen peas in. Mix well then add some butter and mix well again..
Top it up with some Parmesan cheese, lemon zest. Top with some more crushed peas and mint and garnish with fresh mint, parley..

Season with salt and pepper; discard the garlic. Add the peas and cook just until heated through. Stir in the cheese and mint and serve. For Marcella, risi e bisi is the essence of spring: it captures the elusive sweetness of fresh peas. She uses not just the peas but the pods, which are added to the broth, creating a kind of sweet pea-infused stock.