Risotto Soup With Peas, Mint and Feta
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 5 small beets, peeled and cubed
- 4 slice pancetta
- 2 sprig rosemary, leaves only, chopped
- 198.44 g risotto rice
- 118.29 ml white wine
- 2365.9 ml vegetable stock, hot
- 283.49 g frozen peas
- 1 lemon, grated rind and juice only
-
To serve
- 141.74 g feta cheese, crumbled
- 56.69 g of fresh mint, coarsely chopped
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
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 :)