Prep 10 mins
Cook 25 mins
Easy to do, adapted from an ad for Heinz soups found in a magazine dated 2002
- 30 g butter
- 1 onion, finely chopped
- 1 1⁄2 cups arborio rice
- 420 g split pea and ham soup
- 1 cup white wine
- 3 cups boiling water
- 150 g mushrooms
- 1 cup frozen peas
- 4 slices ham, diced
- 1 cup grated parmesan cheese
- Melt butter, cook onion for 3 minutes.
- Stir in rice and toss to coat in onion mixture.
- Add soup and wine, stir well.
- Gradually add water.
- Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
- This may take 20 minutes or so.
- Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
- Season to taste.
Wow, using soup in this recipe adds amazing flavour and a wonderful creaminess! I hadn't done this before, but really liked the results. I used bacon rather than the ham, cooking it with the onion initially, and since I didn't have mushrooms, I left them out. I used all the peas, though, we like peas! Yum, this was really good, Kate, thank you!
Nice and different risotto recipe which breathed some fresh life into some homemade split pea soup I had frozen. I cut back the frozen peas to 1/2 cup and used canned mushrooms. I also made this the traditional risotto method, adding the soup and wine, letting it cook down while stirring, then adding 1 cup water, again stirring and letting it cook down, adding another cup of water and let it cook down, then another 1/2 cup water. Mine took 30 minutes. Made for both Aus/NZ Oct Recipe Swap and for the October Photo Challenge.