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Venetian-style rice and green peas

Venetian-style rice and green peas

Main dishes

Venice’s signature dish: a very creamy risotto with green peas and onion, cooked in a broth made from mussels, enriched with butter and grated Parmesan ch…

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Recipe from Stemby, Tinovaccari, FranzJosef1 and 1 other contributors, adapted by Recette de cuisine · · updated on

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Risotto with peas and chickpeas is a specialty of Venetian and island cuisine. It is a very creamy risotto, made with green peas and onions. It provides carbohydrates, plant-based protein, and fiber. Consuming rice and legumes together provides the nine essential amino acids the body needs.

Ingredients and directions

  • Prep time10 min
  • Cook time45 min
  • Resting20 min
  • Total1 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodMijotage
  • Estimated cost$7.20 $1.80 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $0.87
  • $0.70
  • $0.10
  • $3.64
  • $0.37
  • $0.90
  • $0.59
  • $0.03

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Keep the broth warm nearby so you can add it without stopping the cooking process.
  2. Heat a few minutes over medium heat in two tablespoons of olive oil, until the finely chopped onion is softened.
  3. Add the green peas and cook them over medium heat, without adding salt.
  4. Place at least one-third of the cooked green peas in the saucepan. ≈ 4 min
  5. Add the rice and cook it quickly until it’s tender. ≈ 3 min
  6. Pour each cup of rice, add hot broth to the desired level and season with a generous pinch of coarse salt.
  7. Mix well and cook over low heat, keeping the mixture simmering.
  8. Every two minutes, stir, check the consistency, and add more hot broth: the dish should be softer than a typical risotto.
  9. Towards the end of cooking, add the butter and grated cheese, adjust the salt, mix well, and let it rest, covered, with the heat turned off, for at least two minutes.
  10. Mix well and serve in hollow bowls, seasoned with pepper, with a spoonful of olive oil in the center. ≈ 4 min

The bill

Venetian-style rice and green peas

  • 300 g of Vialone Nano rice$0.87
  • 300 g of fresh green peas$0.70
  • Half a medium-sized white onion$0.10
  • 1 cup of meat broth (no poultry), or better, a vegetable stock (carrot, celery, onion) and fresh green peas$3.64
  • 40 g of butter$0.37
  • 40 g of grated Grana Padano$0.90
  • extra virgin olive oil$0.59
  • salt and pepper$0.03

Total$7.20

that's $1.80 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of Vialone Nano rice
  • 300 g of fresh green peas
  • Half a medium-sized white onion
  • 1 cup of meat broth (no poultry), or better, a vegetable stock (carrot, celery, onion) and fresh green peas
  • 40 g of butter
  • 40 g of grated Grana Padano
  • extra virgin olive oil
  • salt and pepper

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