- February 2012
- Serves 4
- Takes 5 minutes to make, 25 minutes to cook
This pea risotto is a Venetian classic known as ‘risi e bisi’. It’s meant to have a soupy texture, but you can reduce the amount of stock, if you prefer.
- Gluten-free recipes
- 15.3g (6.6g saturated)
- 63.6g (3.2g sugars)
NEXT TIME: Add the grated zest of 1 lemon to the rice along with the peas. Asparagus tips would also be wonderful when in season.
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