Rice and Pea Soup
This is a classic Italian soup.
Servings: 4 people
Equipment
- Saucepan
Ingredients
- 300 grams Peas - Frozen
- 250 grams Rice Short-grain
- 1 medium Onions - Brown finely chopped
- 1 clove Garlic finely chopped
- 60 grams Butter
- 45 ml Cold Pressed Olive Oil Extra Virgin
- 1.5 Lt Vegetable Stock
- 15 grams Fresh Parsley Finely chopped
- 60 grams Cheese - Parmesan Grated
Instructions
- Melt 30 grams of butter with the oil in a saucepan over medium heat.
- Add the onion, garlic and parsley and saute until softened, about 3 - 4 minutes.
- Add the peas and a 30 ml of vegetable stock, cover and simmer over low heat until almost tender, about 8 - 10 minutes.
- Stir in the remaining stock and the rice and cook until rice is almost tender, about 13 - 15 minutes.
- Add the remaining butter and cook until rice is completely tender.
- Stir in the parmesan and serve hot.
