Risi e bisi with parma ham (Italian rice and peas)

Risi e bisi with parma ham (Italian rice and peas)

Rise e bisi, a wonderfully thick Venetian soup, is laden with peas, grated grana padano and parma ham to make a satisfying lunch bowl.

Risi e bisi with parma ham (Italian rice and peas)

If you like the look of this, you’ll love zuppa di ceci e farro (chickpea and farro soup).

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Rise e bisi, a wonderfully thick Venetian soup, is laden with peas, grated grana padano and parma ham to make a satisfying lunch bowl.

If you like the look of this, you’ll love zuppa di ceci e farro (chickpea and farro soup).

Nutrition: per serving

Calories
464kcals
Fat
15.2g (7.5g saturated)
Protein
25.3g
Carbohydrates
53.2g (3.9g sugars)
Fibre
6.4g
Salt
1.2g

Ingredients

  • 25g butter
  • 3 chopped shallots
  • 2 crushed garlic cloves
  • 200g arborio rice
  • Grana padano cheese rind (if you have one)
  • 1.2 litres of chicken stock
  • 400g frozen peas
  • 50g grated grana padano
  • 4 parma ham slices
  • Grated lemon zest
  • Olive oil
  • Fresh basil
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Method

  1. Heat 25g butter in a deep frying pan over a medium heat, then fry 3 chopped shallots and 2 crushed garlic cloves until very soft. Stir in 200g arborio rice, then add a grana padano cheese rind (if you have one).
  2. Ladle in 1.2 litres hot chicken stock, a little at a time, only adding more when the stock has been absorbed. When the rice is almost cooked, add all the remaining stock and 400g frozen peas, then simmer for 2 minutes (the dish should be quite soupy).
  3. Remove the cheese rind (if using), stir in 50g grated grana padano, then season. Fry 4 parma ham slices until crisp, then snap into shards. Ladle the risi e bisi into bowls, then top with the ham, a little grated lemon zest, a glug of olive oil and fresh basil.

Nutrition

Nutrition: per serving
Calories
464kcals
Fat
15.2g (7.5g saturated)
Protein
25.3g
Carbohydrates
53.2g (3.9g sugars)
Fibre
6.4g
Salt
1.2g

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