Name: Italian Rice & Pea Soup
Yield: Makes 4 Servings
Cuisine: Italy
Ingredients: Salt and freshly ground pepper; Parmesan cheese, ½ cup (2 oz/60 g) freshly grated; Frozen peas, 2 cups (12 oz/375 g); Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased; Unsalted butter, 2 tablespoons; Celery, 1 stalk, chopped; Fresh flat-leaf (Italian) parsley, 1 tablespoon minced; Shallot, 1, minced; Short-grain white rice such as Arborio, ½ cup (3½ oz/105 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Unsalted butter, 2 tablespoons
Celery, 1 stalk, chopped
Shallot

Method

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