Rice and pea soup

Rice and pea soup

Risi e bisi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
60g butter
1 small onion, finely sliced
300g frozen garden peas
850ml Chicken stock
salt
pepper
2 tablespoons parsley, finely chopped
250g vialone nano or arborio rice
60g parmesan, grated

Method

  1. Put the butter in a large pan, add the onion and fry until soft. Add the frozen peas and a few spoons of stock and put the lid on, stirring occasionally, until the peas are defrosted. Add salt and pepper to taste, the parsley and the rest of the stock, bring to the boil and cook for 8 minutes. Add the rice and cook for 15 minutes, stirring occasionally.
  2. Taste a grain of rice for the desired tenderness. Remove from the heat and leave to rest for a couple of minutes before serving, sprinkled with Parmesan.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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