Main Course
Rispor
Ryys und Porree · Rice with Leeks
As its name suggests, this dish from Uri is made with rice and leeks. The recipe is very old: its first traces go back to cookbooks of the 18th century.
A specialty of Uri
Zutaten
IngredientsTick off ingredients as you go.
Nährwerte
Nutrition · per serving
| Energy | 5315 kJ / 1268 kcal |
|---|---|
| Fat | 49 g |
| of which saturates | 28 g |
| Carbohydrate | 164 g |
| of which sugars | 6.4 g |
| Fibre | 5.9 g |
| Protein | 40 g |
| Salt | 4.9 g |
Calculated with 800 g rice as written in the newsletter.
Estimate for the original amounts, per serving. Salt added to taste is not included. Calculated from the Swiss Food Composition Database (V7.1, FSVO).
Zubereitung
Directions- 1
Wash the leek and cut it into slices; dice the onion. Sauté the vegetables together in hot butter. Pour in the broth and bring to a boil. Season with salt and the spices.
- 2
30 minutes before serving, add the rice and mix well. Bring to a boil once, then let it simmer.
- 3
Fluff the rice with a fork and season to taste.
- 4
Finally, carefully stir in the grated cheese.
Tipp · Good to know
The Uri word Boor (leek) comes from the Romansh-speaking region of the neighboring canton of Graubünden.
En Guete!
Bon appétit · Buon appetito · Bun appetit · Enjoy your meal
First published in the Arizona Swiss Society's Valley Echo newsletter, Winter 2025/2026.
A bit of history
Geschichte
Where Rispor comes from, gathered from reliable sources such as the Culinary Heritage of Switzerland inventory.
Rys und Pohr, also written Ryys und Boor, is called the most distinctive dish of canton Uri. The name tells you what it is: rice and leek, with Pohr coming from the Italian porro. Uri's farmers drove their cattle over the Gotthard to sell in Ticino and Lombardy and brought rice, wine and other goods home, while the leek grew in local gardens. SRF describes it as probably the first risotto-style dish cooked north of the Alps. It was first a fasting dish, and as such it already appears in an old cookbook from the middle of the 18th century. It is still cooked across the canton today.
Sources
- Urner Spezialität: Rys und Pohr · SRF (Schweizer Radio und Fernsehen)
- Rezept Ryys und Boor: Traditionelle Urner Spezialität · Uri Tourismus
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