Venetian Rice & Pea Soup
This comforting and creamy pea and Parmesan risotto soup is a delightful blend of flavors and textures. The combination of tender Arborio rice, savory Parmigiano-Reggiano cheese, and vibrant peas creates a satisfying dish that is perfect for cooler weather. With a hint of fresh parsley and a touch of shallot and celery, each spoonful is a flavorful experience that warms you from the inside out. Ready in no time, this soup is a quick and easy way to enjoy a hearty and delicious meal.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 1 shallot, minced
- 1 celery stalk, chopped
- 1/2 cup short-grain white rice, such as Arborio
- 3 cups chicken broth
- 2 cups frozen peas
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 Tbs. minced fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Instructions
- <b>Saut&#233; the vegetables </b>
- In a large saucepan over medium heat, melt the butter. Add the shallot and celery and saut&#233; until the shallot is translucent, about 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 1 minute.
- <b>Cook the rice and peas</b>
- Increase the heat to medium-high, add the broth and 2 cups water, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes. Add the peas and cook, stirring occasionally, for 5 minutes more.
- Just before serving, stir in the cheese and parsley, and season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Soup</I>, by Georgeanne Brennan (Oxmoor House, 2006).
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