Rice and Spring Pea Soup (Risi E Bisi)

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READY IN: 1hr 19mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming.
  • Stir in the onion and cook, stirring, until light golden, about 8 minutes.
  • Add in the garlic and cook until golden, 1-2 minutes.
  • Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes.
  • Add the chicken stock and bring to a boil over high heat.
  • Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes.
  • Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less).
  • Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness.
  • Stir in grated cheese and serve immediately.
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