Risi Bisi Recipe - Allrecipes.com
Risi Bisi Recipe
  • READY IN 4+ hrs

Risi Bisi

Recipe by  

"Ordinary rice is made extraordinary with chicken broth, peas, Parmesan cheese, and pine nuts. This slow cooker side dish is a very light and fluffy and it goes very well with beef, pork, chicken as well as seafood."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs 40 mins

    4 hrs 30 mins


  1. Combine rice, onion, and garlic in bowl of a slow cooker. Pour chicken broth and water into a small saucepan and bring to a boil over high heat.
  2. Stir boiling liquid, Italian seasoning, and basil into rice mixture. Cover and cook on low setting for 2 to 3 hours, until liquid is absorbed. Stir in peas. Cover and cook 1 hour. Stir in cheese. Spoon into a serving dish and sprinkle with pine nuts.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2003

Very tasty. Lots of flavors I like. However, it was too sticky. I hadn't rinsed the rice but will make sure I do next time to take that extra starch away.

Most Helpful Critical Review
Oct 18, 2005

Cook time varied with my crock pot. The rice turned our very tender almost gummy. This was my first experience with rice in the crock pot.


14 Ratings

Aug 29, 2002

I used to make "risi a bisi" when my girls were young. They loved it. I had forgotten about it until recently, my eldest called me for the recipe and low and behold, you had this featured. I have sent it on to them. after making it to check it out. Wonderful!!

Jul 22, 2004

I made this and wasn't impressed - the flavor was very good but the texture was that of playdoh - not light and fluffy.

Mar 22, 2011

I didnt use the crock pot. Instead I used a skillet. I used a whole onion (purple, but yellow would do) and a few shitaki mushrooms. I fried the garlic, onion, and mushrooms in a little grape seed oil (better for you than olive oil, check it out) until softened, dumped in the rice and covered with chicken broth. Didnt have Italian seasoning so I substituted with oregano, rosemary, and a little parsley and ceyenne pepper. When most of the liquid was out of the pan, I stired in the peas, just to warm them up. Instead of parmesan cheese I grated asiago over top. I will make it this way again.

Nov 16, 2004

I'll try again. Seemed to taste good but I had a big pot of mush.

Aug 29, 2002

I consider myself to be a fairly good cook and this recipe bombed for me. It was complete mush. I'm not sure what I did wrong but I think I'll stick with my rice cooker.

Jul 28, 2011

This recipe turned out kind of bland. Also, don't try to cook it on the stove instead of a crock pot. For most things it works, not this one.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 721 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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