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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
the rice will quickly absorb the soup’s liquid as it sits, so feel free to add more liquid if necessary. you may also add more liquid if you want a soupier texture than ours; we aimed for right in the middle between risotto and soup. |
quick pea broth |
1/2 pound snow peas , chopped medium |
1 small onion , chopped medium |
1 medium carrot , chopped medium |
1 medium clove garlic , smashed |
2 teaspoons salt |
2 bay leaves |
1 3/4 cups homemade chicken stock or canned low-sodium chicken broth |
soup |
2 tablespoons unsalted butter |
1 medium onion , chopped fine |
2 ounces pancetta , chopped fine |
1 medium clove garlic , minced |
1 cup arborio rice |
1 (10-ounce) package frozen peas |
4 teaspoons minced fresh parsley leaves |
3/4 cup freshly grated parmesan cheese |
salt and ground black pepper |
Directions:
1. 1. FOR THE BROTH: Combine all the ingredients in a Dutch oven or large saucepan, add 1 1/2 quarts water, and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, partially cover the pot, and simmer for 30 minutes. Strain the broth through a fine-mesh strainer into a medium saucepan, pushing on the solids with a wooden spoon to release as much liquid as possible. Cover and keep warm over low heat until ready to use.
2. 2. FOR THE SOUP: Heat the butter in a 6-quart Dutch oven over medium heat. When the foaming subsides, add the onion and pancetta. Stirring occasionally, cook until the onion softens and just begins to turn light golden around the edges, about 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until the rice begins to turn translucent, about 3 minutes.
3. 3. Add the warm broth, increase the heat to medium-high, and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is just cooked, about 15 minutes. Add the peas and cook until warmed through, 3 to 4 minutes. Remove the pot from the heat, stir in the parsley and Parmesan cheese, and season with salt and pepper to taste. Serve immediately.
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