Risi e Bisi – Italian Rice and Peas

This classic Italian dish is made with rice, peas, and pancetta.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 small onion, peeled and diced
  • 3 Tbsp. pancetta, diced
  • 1½ cups short-grain rice
  • 2 cans (10 oz.) chicken broth
  • ½ cup water
  • 1 cup frozen green peas, thawed
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. finely sliced fresh basil
  • ½ cup grated Parmesan cheese


  • In heavy saucepan, heat olive oil over medium heat. Add onion; cook and stir until onion is translucent, about 7 minutes. Add pancetta; cook and stir until browned on edges. Add rice; cook and stir for 2 minutes. Add chicken broth and water and bring to a boil. Cover pan, reduce heat, and simmer mixture for 15–20 minutes, until rice is almost tender. Add peas, cover, and cook over medium-low heat until peas are hot and rice is tender, 3–5 minutes.
  • Off heat, remove cover and sprinkle with black pepper and basil. Serve with grated Parmesan cheese.