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