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

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

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.

Recipe By

delicious. food team

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