Courtney Roulston's risi e bisi

After a budget-friendly dinner idea? This Italian rice dish is a cosy classic you’ll make over and over again.





  • 1-2 tbs extra virgin olive oil
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g thickly sliced pancetta, cut into batons
  • 1 cup (200g) arborio rice
  • 100ml dry white wine
  • 4 cups (1L) salt-reduced chicken stock, heated
  • 200g frozen peas, thawed
  • 1 small lemon, rind finely grated, juiced
  • 1/2 cup chopped flat-leaf parsley
  • 40g finely grated parmesan



Heat the oil and half the butter in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 1-2 mins or until the onion softens. Add the garlic and pancetta. Cook, stirring, for 1-2 mins or until aromatic. Add the rice and cook, stirring, for 2 mins to coat. Add the wine and simmer for 2-3 mins or until the liquid is absorbed. 


Add the stock, 1/2 cup (125ml) at a time, stirring constantly for 15-20 mins or until the rice is tender. Add the peas and stir until combined and heated through. Add a little extra stock or water, if necessary. Add the remaining butter and stir to combine.


Remove from heat and stir in the lemon rind, lemon juice, parsley and parmesan. Season with black pepper to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.