Rice & Pea Soup
|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|
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.
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.