Lucy M. Spring peas and rice belong together in a way I didn’t fully understand until I cooked Mary Berry’s version. The rice softens in stock while the peas cook alongside, and somewhere in that gentle process, everything transforms into something creamy without a single drop of cream involved. I stir constantly, watching the grains absorb the liquid gradually, tasting to check the seasoning as I go.
The beauty of making this dish is how quickly it comes together once you’ve got your ingredients ready. Twenty minutes of attention and you’ve got something that tastes like proper cooking. I finish it with butter and a handful of Parmesan, and suddenly an ordinary weeknight supper feels like something worth sitting down for. It’s the kind of dish that reminds me why I bother cooking from scratch at all.
Why You’ll Love this Mary Berry Risi e bisi
If you’re seeking comfort food that doesn’t sacrifice elegance, this creamy risotto delivers both in one bowl. I love how Mary Berry’s risi e bisi combines simplicity with sophistication—it’s the kind of dish that feels special without requiring culinary expertise.
What really captivates me is the balance of flavors. The prosciutto adds a savory depth, while the peas provide sweetness and vibrant color. The rice becomes luxuriously creamy through patient stirring, creating a texture that’s genuinely satisfying.
You’ll appreciate that this dish comes together in about 30 minutes, making it perfect for weeknight dinners or impressing guests. It’s versatile too—you can easily adapt it with different stocks or add vegetables. Most importantly, one spoonful reveals why this Italian classic remains timeless.
What Ingredients are in Mary Berry Risi e bisi?
Mary Berry’s Risi e bisi is a beautifully simple dish that relies on quality ingredients rather than a long list of components. Each ingredient plays an indispensable role in building the creamy, savory character that makes this Italian risotto so appealing.
The combination of butter, stock, and constant stirring creates the signature creamy texture, while the prosciutto and peas provide flavor complexity and visual appeal.
Ingredients:
- 4 tbsp butter
- 1 onion, finely chopped
- 2 oz (60g) prosciutto, diced, or 3 oz (90g) unsmoked bacon strips, diced
- 2 garlic cloves, crushed
- 1½ cups risotto rice
- 10 oz (300g) frozen peas
- Salt and black pepper
- 4 cups hot chicken or vegetable stock
- 2 oz (60g) Parmesan cheese, grated
- 2 tbsp chopped parsley
When selecting ingredients, opt for high-quality risotto rice such as Arborio or Carnaroli, as these varieties have the right starch content to create creaminess.
The choice between prosciutto and bacon depends on your preference—prosciutto offers a delicate, salty flavor while bacon provides a smokier note. Using hot stock is essential, as it maintains the cooking temperature and helps the rice cook evenly.
Fresh parsley added at the end brightens the dish, though you can substitute or omit garnishes based on availability.
How to Make this Mary Berry Risi e bisi
- Begin by melting 4 tbsp of butter in a large pan over medium heat. Once the butter is foaming, add the finely chopped onion along with 2 oz (60g) of diced prosciutto or 3 oz (90g) of diced unsmoked bacon strips, and 2 crushed garlic cloves.
- Cook this mixture gently, stirring occasionally, for 3–5 minutes until the onion becomes soft but remains uncolored. This initial cooking step is indispensable for developing the flavor base of your risotto.
- Once the aromatics are properly softened, add 1½ cups of risotto rice and stir continuously to coat every grain thoroughly in the butter, guaranteeing even cooking and texture development.
- Incorporate 10 oz (300g) of frozen peas into the rice mixture and season with salt and black pepper to taste. Begin the gradual stock addition process by pouring in half of the 4 cups of hot chicken or vegetable stock.
- Cook over low heat while stirring constantly until all the liquid is absorbed by the rice. Continue this method of adding small amounts of stock and stirring until absorption, repeating until the rice becomes just tender and the overall mixture achieves a thick, creamy consistency.
- This process should take approximately 25 minutes total and requires patience and consistent attention to ensure proper texture.
- Once the risotto reaches the desired creamy consistency with tender rice grains, remove it from the heat and serve immediately.
- Garnish each serving generously with 2 oz (60g) of grated Parmesan cheese and 2 tbsp of chopped parsley to add brightness and additional flavor to the finished dish. The contrast between the creamy risotto base and the fresh, herbaceous topping completes this classic Italian preparation.
Mary Berry Risi e Bisi Recipe
Ingredients
Method
- Begin by melting 4 tbsp of butter in a large pan over medium heat. Once the butter is foaming, add the finely chopped onion along with 2 oz (60g) of diced prosciutto or 3 oz (90g) of diced unsmoked bacon strips, and 2 crushed garlic cloves.
- Cook this mixture gently, stirring occasionally, for 3–5 minutes until the onion becomes soft but remains uncolored. This initial cooking step is indispensable for developing the flavor base of your risotto.
- Once the aromatics are properly softened, add 1½ cups of risotto rice and stir continuously to coat every grain thoroughly in the butter, guaranteeing even cooking and texture development.
- Incorporate 10 oz (300g) of frozen peas into the rice mixture and season with salt and black pepper to taste. Begin the gradual stock addition process by pouring in half of the 4 cups of hot chicken or vegetable stock.
- Cook over low heat while stirring constantly until all the liquid is absorbed by the rice. Continue this method of adding small amounts of stock and stirring until absorption, repeating until the rice becomes just tender and the overall mixture achieves a thick, creamy consistency.
- This process should take approximately 25 minutes total and requires patience and consistent attention to ensure proper texture.
- Once the risotto reaches the desired creamy consistency with tender rice grains, remove it from the heat and serve immediately.
- Garnish each serving generously with 2 oz (60g) of grated Parmesan cheese and 2 tbsp of chopped parsley to add brightness and additional flavor to the finished dish. The contrast between the creamy risotto base and the fresh, herbaceous topping completes this classic Italian preparation.
Notes
What to Serve with Mary Berry Risi e bisi
Since risi e bisi is a creamy, vegetable-forward risotto, I’d pair it with dishes that won’t overwhelm its delicate flavors. A simple grilled fish or roasted chicken breast complements the dish beautifully without competing for attention. I’d serve it alongside a fresh green salad with a light vinaigrette to cut through the richness. For a vegetarian meal, I’d add crusty bread to soak up the creamy sauce. A crisp white wine like Pinot Grigio or Vermentino pairs wonderfully with the peas and prosciutto. If you’re serving this as a main course, keep side dishes minimal. The risotto itself is substantial and flavorful enough to stand alone. I’d focus on quality ingredients rather than elaborate accompaniments to let this classic dish shine.Mary Berry Risi e bisi Substitutions and Variations
Flexibility’s a real strength of this classic risotto dish, allowing you to tailor it to your pantry and preferences. If you’re out of prosciutto, I’d swap in pancetta or skip the meat entirely for a vegetarian version.
You can replace frozen peas with fresh ones during spring, or substitute them with asparagus, mushrooms, or zucchini for different flavor profiles. For the stock, vegetable works just as well as chicken if you prefer a lighter taste.
I sometimes add a splash of white wine before the stock for extra depth. Feel free to experiment with different cheeses too—Pecorino Romano or Grana Padano provide interesting alternatives to Parmesan. The beauty of risotto lies in its adaptability.
What to Serve with Mary Berry Risi e bisi
Since risi e bisi is a creamy, vegetable-forward risotto, I’d pair it with dishes that won’t overwhelm its delicate flavors. A simple grilled fish or roasted chicken breast complements the dish beautifully without competing for attention. I’d serve it alongside a fresh green salad with a light vinaigrette to cut through the richness.
For a vegetarian meal, I’d add crusty bread to soak up the creamy sauce. A crisp white wine like Pinot Grigio or Vermentino pairs wonderfully with the peas and prosciutto.
If you’re serving this as a main course, keep side dishes minimal. The risotto itself is substantial and flavorful enough to stand alone. I’d focus on quality ingredients rather than elaborate accompaniments to let this classic dish shine.
Final Thoughts
Why does a dish so simple feel so special? I think it’s because risi e bisi celebrates restraint. There’s no fancy technique or exotic ingredient—just butter, rice, peas, and stock combined with care.
Mary Berry’s version captures this perfectly. You’re not fighting the dish; you’re working with it. The constant stirring becomes meditative, and you’ll notice exactly when the rice transforms from individual grains into something creamy and unified.
I’d encourage you to make this when you want comfort without pretension. It’s the kind of meal that reminds you why Italian cooking endures. Your guests will appreciate the warmth and simplicity, and you’ll enjoy the straightforward process. That’s the real magic here.
