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Courtney Roulston's risi e bisi

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

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes

Ingredients

  • 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 lemon, rind finely grated, juiced
  • 1/2 cup chopped flat-leaf parsley
  • 40g finely grated parmesan

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

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

Courtney Roulston's risi e bisi

Courtney Roulston's risi e bisi
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Ingredients
  • 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 lemon, rind finely grated, juiced
  • 1/2 cup chopped flat-leaf parsley
  • 40g finely grated parmesan
    Description

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

    Method
    1. Step 1

      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.
    2. Step 2

      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.
    3. Step 3

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