Risi e bisi (Italian, "rice and peas") is a traditional Venetian dish composed of rice and green peas, typically prepared in the spring when fresh peas are in season. Though resembling risotto in technique, risi e bisi is distinguished by its looser, soup-like consistency.
It is commonly made with a medium-grain rice variety such as Vialone Nano or Arborio, and often includes pancetta or prosciutto for added depth. Aromatics such as shallots, garlic, and parsley are standard, while grated cheese, typically Parmigiano-Reggiano, is added before serving.
The dish is traditionally associated with the Feast of St. Mark on April 25, reflecting its historical connection to Venetian civic celebrations. Variants exist, including vegetarian preparations and versions that incorporate a purée of peas to enhance color and flavor.