This dish appears to be very simple but is actually incredibly complex. It is not an accident that risotto is considered to be posh. This is not only because rice tends to be eaten in the wealthier north of Italy but also because the dish involves butter, less frequently eaten in much of Italy, and cheese.
The dish is very nutritious and suitable for children as it has lots of vegetables in the stock which are unseen and rice and sweet peas are a favourite of children. The goal here is a pea per grain of rice. The broth used in making risotto needs to be hot otherwise it increases the cooking time and the correct texture is not achieved. The vegetable broth recipe is adapted from an Angela Hartnett recipe. See Notes on how to prepare this dish quickly.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/risi-e-bisi-risotto-with-peas-veneto/ —woo wei-duan