Italian · Dinner
Rice and Pea Soup
Northern Italian rice and pea soup built on soffritto, simmered with arborio rice and pancetta in chicken stock until tender and thickened. Finished with butter and Parmesan, it carries sweet spring peas, rendered pork fat, and a spoonable, risotto-adjacent texture.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
465Calories
19.1gProtein
21.3gFat
54.2gCarbs
5.9gSugar
5.3gFiber
1243mgSodium
67mgChol
10.1gSat Fat
481mgPotassium
224mgCalcium
2.8mgIron
0.7mcgVitamin B12
14mgVitamin C
low-cholesterol
high-fiber
herb-salt
all-time-classics
low-chol
Instructions
1
Prep
Dice the pancetta and finely chop the onion, celery, and parsley. Warm the chicken stock in a small saucepan over low heat.
2
Sweat
Melt the butter in a medium pot over medium heat. Add the pancetta, onion, and celery; cook 5–6 minutes until the pancetta renders and the onion turns translucent.
3
Simmer
Stir in the arborio rice and cook 1 minute until coated in fat. Pour in the warm stock and simmer 15 minutes over medium-low, stirring occasionally, until rice is nearly tender.
4
Finish
Stir in the peas and cook 3 minutes over medium-low until they brighten. Remove from heat and stir in the parmesan and parsley.
5
Plate
Season with salt and pepper and ladle into a bowl to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g pancetta
- 2 tbsp2 tbsp butter
- 11 onion
- 22 small celery stalk
- 2/3 cup130g arborio rice
- 3 cups720ml chicken stock
- 1 cup150g peas
- 4 tbsp4 tbsp parmesan
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
