Risotto Soup With Peas, Mint and Feta

"This delicious soup has all the flavour of a traditional risotto without all the tedious stirring."
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat the oil in a large pan and cook the shallots, garlic, beetroot, pancetta and rosemary for a couple of minutes until softened.
  • 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.
  • Pour in the hot stock and simmer for 30-40 minutes until the rice is very soft.
  • 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.
  • To serve, ladle the soup into bowls and scatter over the feta and chopped mint.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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