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Rice & Pea Soup

Italian.Chef's picture
Ingredients
  Meat broth 8 Cup (128 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Onion 1 Small, chopped
  Pancetta 1⁄4 Pound, chopped
  Chopped parsley 2 Tablespoon
  Frozen peas 2 1⁄2 Cup (40 tbs), thawed (Fresh Peas)
  Arborio rice 2 Cup (32 tbs)
  Grated parmesan cheese 6 1⁄3 Cup (101.33 tbs)
  Parmesan cheese 2 Tablespoon
Directions

Prepare Meat Broth.
Melt 2 tablespoons butter with oil in a medium saucepan.
When butter foams, add onion, pancetta and parsley.
Saute over medium heat until pancetta is lightly browned.
Add peas and 1/3 cup broth.
Cook 2 to 3 minutes; set aside.
Bring remaining broth to a boil in a large saucepan.
Add rice.
Cook uncovered over high heat 8 to 10 minutes, stirring occasionally.
Add onion mixture.
Cook 10 to 15 minutes or until rice is tender but firm to the bite.
Stir in remaining butter and 1/3 cup Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Servings: 
7

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