What Venetian dish combines rice and peas in a brothy preparation?

The Venetian dish that combines rice and peas in a brothy preparation is risi e bisi, whose name literally means “rice and peas” in the Venetian dialect. It resembles risotto but is intentionally looser and more soup-like.

The dish is traditionally made with rice, fresh green peas, broth, and often pancetta, butter, onion, and grated cheese. In some preparations, the pea pods are simmered first to create a fresh, intensely flavored broth. The rice is then cooked in that liquid, with the peas added during the cooking process.

Risi e bisi is a spring dish connected with the Veneto, particularly Venice and nearby cities such as Vicenza and Verona. It has long been linked with St. Mark’s Day on April 25, when fresh peas traditionally became available. Stories also describe it as a ceremonial dish served to the doge of Venice.

The main distinction from ordinary risotto is consistency. Risi e bisi should be fluid enough to eat with a spoon, sitting between a thick soup and a conventional risotto. The wrong option “risotto” is understandable because the techniques overlap, but the named dish is specifically risi e bisi.