Make Ahead

Fresh Pea Risotto Soup

April 13, 2015
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  • Serves 4
Author Notes

Small grain rice, like Arborio, is often used to make a rich and creamy dish called risotto. By using it in this soup, you'll give the soup a velvety smooth texture. This recipe was written by the Healthline Editorial Team: —Healthline

What You'll Need
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1/2 cup small-grain rice, such as Arborio or carnaroli
  • 1/2 cup dry white wine
  • 4 cups reduced-sodium chicken broth
  • 1 10 oz bag frozen peas
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons grated Parmesan
  1. In a large Dutch oven, sauté onion in hot oil over medium-high heat until translucent, about 3 minutes.
  2. Add garlic and cook 30 seconds. Add rice and cook, stirring constantly, 1 minute.
  3. Stir in wine and cook until wine completely evaporates.
  4. Add broth and bring mixture to a boil.
  5. Reduce heat and simmer until rice is tender, about 20 minutes.
  6. Add peas and cook 5 minutes. Stir in parsley and remove from heat. Serve topped with a sprinkling of cheese.

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