Farro and Peas ( Risi e Bisi) an Italian Classic Dish

A bowl filled with creamy farro, peas, and carrots to resemble the Classic Venetian dish of Risi Bisi.

4.91 from 22 votes

Farro and Peas ( Risi e Bisi) an Italian Classic Dish

This dish adopts the classic Venetian flavor of Risi e Bisi. Rice is swapped with farro, adding more nutrition, nutty flavor, and a fantastic chewy texture to the final dish. This family friendly dish is easy to make and a family favorite.

Prep Time10

Cook Time35

Total Time45

Course: vegetable side, Vegetables

Cuisine: Italian

Servings:

Calories: 1402kcal

Author: Marisa Franca @ All Our Way

Ingredients

2 Tablespoons olive oil
1 cup dry farro
¾ cup diced onion
¾ cup sliced carrot
2 Tablespoons garlic
¼ cup dry white wine
2 cups low-sodium chicken broth
1 cup frozen young green peas thawed
¼ cup shredded Parmigiano-Reggiano
Kosher salt and freshly grated black pepper

Instructions

Heat oil in a saucepan over medium-high. Stir in farro, onion, carrot, and garlic; cook until onion softens, 3-4 minutes.
Deglaze pan with wine and reduce until it nearly evaporates. Stir in broth, bring to a boil, then reduce heat to medium-low. Cook farro until tender and broth is absorbed, 20-30 minutes.
Stir in peas and Parmesan; season with salt and pepper.
Serve with additional Parmesan to sprinkle on top.

Notes

TIPS:

Make sure that you "toast" the farro while you saute the onion, carrot, and garlic.
I like to use a wooden spoon to scrape the bottom of the pan well so that I get all the flavoring off the bottom of the pan when I add the broth.
Once the mixture reaches a boil, you reduce the heat so that it doesn't scorch.
It's important to thaw the peas before you add them to this hearty dish.

STORAGE:

Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave until hot throughout.

You can also freeze farro and peas in a freezer-safe bag for up to three months. Defrost before reheating.

Nutrition