Rice and Pea Soup
calories: medium
category: soup
cost: basso
difficulty: easy
preparation time: 75
Ingredients
Peas 800 gr.
Broth 1 litre and a half
Raw Ham 50 gr.
Parsley a sprig.
Onions one small one
Extra-virgin olive oil 2 spoonfuls
Butter 50 gr.
Rice 350 gr.
Salt to taste
Parmesan cheese 60 gr.
Pepper corns as required
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Wine Tips
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Broth 1 litre and a half
Raw Ham 50 gr.
Parsley a sprig.
Onions one small one
Extra-virgin olive oil 2 spoonfuls
Butter 50 gr.
Rice 350 gr.
Salt to taste
Parmesan cheese 60 gr.
Pepper corns as required
See our
Wine Tips
for your meals
Preparation Shell the peas and keep the pods. Wash them and then boil them in the broth for about 20 minutes. Then without draining, pass them through the vegetable mill so that the broth is rather on the dense side, which you will then use to cook the rice. Chop up the ham, the parsley and the onion and sauté on a low heat in a pot with oil and butter.
Add the peas and let them acquire taste for 5 minutes, stirring every now and then. Bathe the rice with a ladleful of broth and after another 5 minutes, add the remaining broth. Bring it to a boil and then add the rice. Cook for 18 to 20 minutes, stirring often and adding salt to taste.
Before serving sprinkle with Parmesan cheese and the remaining butter and flavour with freshly ground pepper. The Chef's tips Recioto di Soave is a 11.5 dry white wine to be served at 10 to 12 °C. Curiosity Rice was already present in Sicily in 875 a.d. The Venetians brought it into Italy in 1300 and the first risotto was prepared in 1308 by a cook from Bologna called Pier Crescenzo in his villa in Rubinazzo.
Add the peas and let them acquire taste for 5 minutes, stirring every now and then. Bathe the rice with a ladleful of broth and after another 5 minutes, add the remaining broth. Bring it to a boil and then add the rice. Cook for 18 to 20 minutes, stirring often and adding salt to taste.
Before serving sprinkle with Parmesan cheese and the remaining butter and flavour with freshly ground pepper.
