Italian Rice & Pea Soup


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Unsalted butter, 2 tablespoons
  • Celery, 1 stalk, chopped
  • Shallot, 1, minced
  • Short-grain white rice such as Arborio, ½ cup ( oz/105 g)
  • Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased
  • Frozen peas, 2 cups (12 oz/375 g)
  • Parmesan cheese, ½ cup (2 oz/60 g) freshly grated
  • Fresh flat-leaf (Italian) parsley, 1 tablespoon minced
  • Salt and freshly ground pepper


  • Sauté the vegetables

    In a large saucepan over medium heat, melt the butter. Add the celery and shallot and sauté until the shallot is translucent, about 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 1 minute.

  • Cook the rice and peas

    Raise the heat to medium-high, add the broth and 2 cups (16 fl oz/500 ml) water, and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, about 20 minutes. Add the peas and cook, stirring occasionally, for 5 minutes longer. Just before serving, stir in the cheese and parsley and season with salt and pepper. Ladle into bowls and serve.

Italian Rice & Pea Soup