Rice & Pea Soup Recipe
Ingredients
| 8 cups Meat Broth | ||
| Butter | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| Pancetta | 1/4 Pound, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| Arborio rice | 2 Cup (16 tbs) | |
| Parmesan cheese | 6 1/3 Cup (16 tbs), grated | |
| Additional Parmesan cheese | ||
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.
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.
Chef
