Vegan Risi e Bisi (Italian Rice & Peas Soup)
Here is my vegan interpretation of the classic Venetian risi e bisi. With brown rice, frozen peas *, vegetable bacon & cheese topped with fresh pea shoots.
How to Prepare Vegan Version Rice and Bisi
Vegan Version Rice and Bisi
... for the vegetable broth ...
- 1 liter (4 cups) water
- 1 carrot
- 1 onion
- 1 Celery
- 1 Sprig Parsley
- ½ tablespoon (0.5 tablespoon) Salt
- First we need to prepare a vegetable broth with a base of celery, carrot, onion: bring to a boil, let it cook for 15 minutes and then add the frozen peas and salt. Wait for the liquid to boil again, then cook for another 15 minutes.
- Then take the peas with a sieve and add half of them to the jug of a blender. Add two ladles of the vegetable broth and blend just enough to obtain a smooth cream/sauce. Leave the other half of the peas aside in a bowl.
- Finely chop the onion, then sauté in a pan with half the melted butter and a drizzle of olive oil for about 10 minutes.
- Add the vegan bacon and let it brown for a couple of minutes.
- Now it's the turn of the pea purée and the vegetable broth which you will need to filter with a sieve if you have not don so already. Add about half of the vegetable broth and keep the rest aside, warm, ready to be added if the rice requires it. Lastly, add the rice and season with salt and white pepper.
- Once the rice is quite al dente, add the remaining blanched peas and heat for another minute.
- Then, turn off the heat and stir the vegan risi e bisi with the remaining butter and grated cheese.
- Serve hot with a handful of pea shoots and more grated vegan cheese to taste.
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