Risi e Bisi (Italian Rice & Peas) is an easy one-pot recipe made with risotto rice, sweet leeks and green peas. It's buttery, rich, creamy, family-friendly and ready in only 30 minutes.
Prep time: PT5M
Cook time: PT29M
Total time: PT34M
Rating
4.97 stars (31 reviews)
Keywords
dairy-free risi e bisi, easy risotto recipe, peas, rice and peas, risi e bisi, vegan risi e bisi
Ingredients
1 tablespoon extra virgin olive oil
2 medium leeks (, shredded)
1 medium onion (, diced)
4 cloves garlic (, minced)
1 cup (197 grams) risotto rice (, such as Carnaroli, Arborio or Vialone Nano)
½ teaspoon freshly ground black pepper (, plus more to taste)
OPTIONAL fresh parsley to top (, chopped)
OPTIONAL Vegan Parmesan to top
Categories
Entree
Cuisine
vegan
Steps
In a large skillet, over medium-high heat, sauté the leeks and onions in the olive oil for about 5 mins, until translucent.
Reduce the heat to medium, add the minced garlic, and continue to cook for another two to three minutes.
Stir in the rice. Stir for a couple of minutes until you start to hear it make popping sounds.
Add the frozen peas, stock, and salt, bring to a boil, then reduce the heat to medium-low and allow to simmer gently uncovered for 20 minutes, possibly up to 25 minutes, stirring occasionally until it's a thick, soupy consistency and the rice is just tender. It will continue to thicken a bit as it cools while you serve it up.
Remove from the heat, add the vegan butter and black pepper and give it a really good stir to incorporate. Taste a little bit to check the seasoning and add more salt and pepper if necessary.
Serve with an extra dollop of butter and some parsley and vegan parmesan cheese if desired.
Nutitrion
Serving Size: 1 serving
Calories: 405 kcal
Carbohydrates: 63 g
Protein: 8 g
Fat: 13 g
Saturated Fat: 3 g
Sodium: 1836 mg
Sugar: 10 g
Reviews
Marina on 2025-06-03 (5 stars): I made it last night. Quick and easy. It’s delicious and I have plenty of leftovers for the next couple of days. My non-vegan husband loved it.
Pam on 2025-01-29 (5 stars): OMG! Made this tonight, exactly as written, and it was an absolute 10! Such great comfort food, and really delicious with your vegan butter. Was gonna add asparagus, but that would have broken the bank. The mushrooms that did find their way in were a great addition, as suggested. Made the full recipe for 2 of us, and soooo glad I now have some in the freezer. Thank you for another fantastic recipe!
Tracy L on 2024-11-11 (5 stars): Omg this is amazing and so easy! Such a great combination. Thank you!
Nancy Baker on 2024-10-20 (5 stars): After a stressful few days, this is the perfect "sit down and breathe" comfort meal. I love it so much, it's in regular rotation at my house. Thank you so much for the great recipe!
Connie Barlow on 2024-08-24 (5 stars): This is real comfort food! I'll be adding it to my repertoire ❣️
Nicky on 2024-07-08 (5 stars): Absolutely delicious - real comfort food. I buy leeks and then never know what to do with them - not any more! I actually prefer this to risotto and it’s so much easier - thanks for another great recipe Melanie.
Connie Moultroup on 2024-07-07 (5 stars): There’s a vegan parm from Nourish that is spectacular. The creator is a graduate of Le Cordon Bleu. I highly highly recommend it.
Terry on 2024-07-07 (5 stars): I love this recipe! I'm actually not that fond of risotto but this is awesome. I've made it several times. I use frozen edamame instead of green peas because I had them and actually like them better. Thank you.
Nina on 2024-06-01 (5 stars): Thanks Mel, this is so delicious
