Italian · Dinner
Rice and Pea Soup (Dairy-Free)
A Venetian-style rice and pea soup made dairy-free, built on pancetta, onion, and arborio rice simmered in vegetable stock with peas. Finished with olive oil and parsley instead of butter and Parmesan, it stays brothy and spoonable with tender rice and light savory finish.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
382Calories
13.1gProtein
15.8gFat
47.2gCarbs
6.1gSugar
6.9gFiber
751mgSodium
21mgChol
4.8gSat Fat
530mgPotassium
62mgCalcium
3.1mgIron
0.2mcgVitamin B12
19mgVitamin C
low-cholesterol
high-fiber
vegetarian-adaptable
low-calorie
dairy-free
Instructions
1
Prep
Dice the pancetta, chop the onion and parsley, and measure the rice and peas on a cutting board.
2
Heat the olive oil in a medium saucepan over medium heat and cook the pancetta for 3 minutes until golden and its fat releases.
3
Add the onion and arborio rice to the saucepan and cook over medium heat for 3 minutes, stirring occasionally, until the rice is lightly toasted.
4
Pour in the vegetable stock and peas, bring to a gentle boil, reduce to medium-low, and simmer for 16 minutes, stirring occasionally, until the rice is tender and soup remains brothy. Stir in the parsley off the heat and season with salt and black pepper to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g pancetta
- 2 tbsp2 tbsp olive oil
- 11 onion
- 2/3 cup130g arborio rice, uncooked
- 2 1/2 cups600ml vegetable stock
- 1 cup130g pea
- 2 tbsp2 tbsp parsley
