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Categories:Viewed: 64 - Published at: 3 years ago
Ingredients
- 14-ounce bag frozen peas (a full pound is fine, too)
- tablespoons butter
- tablespoons onion, chopped
- cups chicken stock
- cup Arborio rice
- 1/2
- cup Parmesan, freshly grated
Method
- In a soup pot or dutch oven, melt the butter over medium heat. Add the onion and saute until it becomes lightly golden. In a separate pot, heat the stock until it reaches a simmer. Once the onion is ready, add 3 cups of the simmering stock, the rice, the bag of frozen peas, and a good pinch of salt. Cover the pot and and cook at a low boil for about 20 minutes, stirring occasionally, until the rice is just tender. If the soup is too thick, thin it slightly with the remaining stock; it should be thick but not porridge. When the rice is ready, add the grated Parmesan and taste for salt. Serve.