Risi e Bisi (Venetian Rice and Pea Soup with Pancetta)
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Ingredients
- 100 g pancetta lardons
- 25 g butter
- 100 g onion, finely chopped
- 200 g arborio risotto rice
- 900 ml chicken stock
- 300 g frozen peas
- 30 g parmesan, grated
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 408 kcal
- Protein
- 15.5 g
- Carbohydrate
- 49.1 g
- of which sugars
- 4 g
- Fat
- 15.7 g
- of which saturates
- 7.4 g
- Fibre
- 5 g
- Salt
- 2.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large saucepan over a medium heat, add the pancetta lardons and cook for 4-5 minutes until golden.
- 2
Add the onion and cook for 5 minutes until softened.
- 3
Stir in the risotto rice, then pour in the chicken stock. Bring to a gentle simmer and cook for 15 minutes, stirring often, until the rice is almost tender.
- 4
Add the frozen peas and cook for a further 4-5 minutes until the peas are tender and the soup is thick enough to coat the back of a spoon.
- 5
Stir in the parmesan and parsley, then ladle into bowls to serve.
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