Risi e Bisi

Serves 4


1kg frozen petit pois (thawed)

250g carnaroli rice

40g butter

100g pancetta

50g freshly grated parmesan (plus some extra for sprinkling)

2tbs olive oil

1 small onion

1.6l vegetable stock

Mint leaves

Salt and pepper


1. Take a large saucepan and add 20g of the butter and the olive oil and allow them to melt. Finely chop the onion into small pieces before adding to the pan and cooking until it starts to soften. Add the pancetta and cook for approximately five minutes, until the meat begins to release fat.

2. Add the rice to the pan and cook until the grains are well coated with the fat from the pan, cooking until the grains begin to appear translucent.

3. While the rice is cooking, heat up your vegetable stock.

4. Once the rice is translucent, take a ladle full of vegetable stock and add it to the pan with the rice. Continue to cook the rice, stirring continuously, until all the liquid has been absorbed. Repeat this process until the rice is tender and the dish has a thick, soup like consistency – it may not require all of the stock to achieve this.

5. After approximately 12 minutes, add the thawed petit pois to the pan and continue to heat and stir, until the peas are cooked.

6. Once everything is cooked through, add the remaining butter and the cheese before covering and leaving to sit for five minutes.

7. Season to taste with salt and pepper, and serve immediately in bowls. Top each dish with a few fresh mint leaves and a sprinkling of parmesan.