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    You are in: Home / Recipes / Risotto Soup With Peas, Mint and Feta Recipe
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    Risotto Soup With Peas, Mint and Feta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    English_Rose's Note:

    This delicious soup has all the flavour of a traditional risotto without all the tedious stirring.

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    Units: US | Metric

    To serve


    1. 1
      Heat the oil in a large pan and cook the shallots, garlic, beetroot, pancetta and rosemary for a couple of minutes until softened.
    2. 2
      Add the rice and stir until coated in the oil, then cook until the rice begins to turn transparent. Pour in the wine and cook for a few minutes to allow the rice to absorb the wine and for the alcohol to cook off.
    3. 3
      Pour in the hot stock and simmer for 30-40 minutes until the rice is very soft.
    4. 4
      Add the peas and cook for a further 3 minutes, then stir in the lemon rind and juice and add plenty of freshly ground black pepper.
    5. 5
      To serve, ladle the soup into bowls and scatter over the feta and chopped mint.

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    Nutritional Facts for Risotto Soup With Peas, Mint and Feta

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.8
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 6.6 g
    Cholesterol 33.4 mg
    Sodium 554.8 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 6.4 g
    Sugars 10.6 g
    Protein 12.4 g

    The following items or measurements are not included:



    vegetable stock

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