This was my favourite dish when I was growing up. My Venetian nonna would have a pot of it bubbling away on the stove whenever I visited. She used to make her own stock which gave it a distinct flavour that I just cannot replicate - but this comes mighty close. The peas are my addition, reminiscent of Risi e Bisi (Rice and Peas) that is a favourite dish in the North of Italy.


  • 6 cups Chicken Stock

  • 3 Tbsp Olive Oil

  • 1 med Onion - finely diced

  • 375g Arborio Rice or Vialone Nano

  • 1/2 cup Dry White Wine

  • 200g Chicken Livers - chopped

  • 1 Tbsp Tomato Paste

  • 1/2 cup Peas

  • 50g Butter

  • 3 Tbsp grated or shaved Parmesan Cheese


  • 1.

    Place the Chicken stock in a pot, bring to the boil and keep it simmering on the stove.

  • 2.

    In a deep saute pan, brown the onion in the oil.

  • 3.

    Add the chicken livers and saute for a few mins.

  • 4.

    Add the wine and keep stirring til almost all of it evaporates.

  • 5.

    Stir in the rice and add 1 cup of hot stock and continue to cook, stirring constantly.

  • 6.

    As each cupful of stock is absorbed, keep adding another til the rice is al dente (about 20 mins).

  • 7.

    Halfway through this process, add the tomato paste and the peas.

  • 8.

    When the risotto is cooked, remove from heat, stir through the butter and parmesan cheese and serve immediately.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 263kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 31g
  • Sugar 2g
  • Sodium 244mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For those who believe that 'agitating' the risotto instead of stirring it is better, all I can say is that if my grandma was still alive, she would have thought that was hilarious...

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Posted by Huda Abu HamdiaReport
I love risotto in all sorts and with anything .. this seems yummy yummy .. thanks cdear for sharing ;-)