Waitrose and Partners
Risi e bisi

Risi e bisi

Silvana Franco's heartwarming, traditional Italian dish is perfect for winter. Once fresh pea season arrives, it’s wonderful with shelled young pods, although sweet, frozen petits pois work well in this all year round.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook33 mins
  • Total time43 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tsp Essential Olive Oil
  • 50g butter
  • 1 onion, finely chopped
  • 2 x 77g packs Cooks’ Ingredients Beechwood Smoked Diced Pancetta
  • 1.2 L fresh chicken stock
  • 250g carnaroli risotto rice
  • 250g frozen petits pois
  • 50g g Parmigiano Reggiano, finely grated, plus extra to serve
  • ½ x 25g g pack flat leaf parsley, leaves chopped


  1. Heat the oil and ½ the butter in a large, heavy-based saucepan. Add the onion, cook for 5 minutes over a medium heat, then add the pancetta and cook for 5 minutes more, stirring occasionally, until the onion is soft and golden.

  2. Meanwhile, gently heat the stock in a separate saucepan.

  3. Add the rice to the onion pan and stir to coat the grains in the fat. Add a large ladleful of warm stock and stir until absorbed. Pour in the remaining stock and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the rice is just tender.

  4. Add the petits pois and cook for 2-3 minutes, until defrosted and piping hot throughout. Stir in the remaining butter and the cheese, then mix until creamy and glossy. Check the seasoning. Ladle into shallow bowls and sprinkle generously with parmesan and parsley.

Cook’s tip

There are always variables when it comes to cooking with risotto rice, so adjust the volume of stock as necessary to achieve your preferred consistency – even if it means using a spoon to eat it!


Typical values per serving when made using specific products in recipe


2,718kJ/ 650kcals



Saturated Fat












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5 out of 5 stars1 rating