This is one of my favorite ways to enjoy fresh peas, which have just a limited window of availability this time of year. (You can also make Risi e Bisi year-round using frozen peas, but it is definitely worth the effort to try to make it at least once in the spring when fresh peas can be purchased.) The dish is super satisfying, a bit reminiscent of risotto, but quicker to prepare and far lighter.
Prep time: 15–20 minutes | Cook time: 25 minutes
Serves 2–3
Ingredients:
4½ cups vegetable broth
1 Tablespoon ghee or butter (or olive oil/vegan butter)
¾ cup Arborio or Carnaroli rice
1 Tablespoon olive oil
2 chopped spring onions
6 sage leaves, finely chopped
1½ cups fresh shelled peas (about 1½ pounds of whole pea pods)
1 Tablespoon white wine (or sub veggie broth)
Chopped parsley and mint (for garnish)
Pea shoots (for garnish, optional)
Salt
Preparation:
Heat the broth in a small pot until hot (do not boil). Turn off heat and measure out ½ cup and set aside.
In a medium, heavy-bottomed pot, melt the ghee/butter over medium-high heat. Add the rice and stir often until toasted (it should be aromatic and just turning golden – not turning brown). Season rice with two pinches of salt.
Add half the veggie broth from the pot to the rice. Keep the rice simmering and stir often.
Add the remaining broth from the pot to the rice once the first batch of broth has almost completely absorbed.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the chopped spring onions and sage. When onion begins to soften, add in the peas and a pinch of salt. Stir to coat with oil and cook peas for one minute. Add the white wine and let wine completely cook off; then add in the reserved ½ cup of broth. Continue cooking until peas are cooked through but not mushy (approx 2–3 minutes) and then turn off heat.
When rice is fully cooked and just a bit of broth remains in the pot, stir in the pea mixture, a handful of chopped parsley, a few chopped mint leaves, and optionally, a handful of pea shoots.
If needed, add a touch more broth (finished dish should be just slightly soupy – like a very wet risotto). Taste and adjust salt as needed. Serve and enjoy immediately.