Adapted from the Cucina Rustica cookbook, a lighter soup that is great for those cooler spring nights when peas are just coming in season.
1. In a soup pot, saute the onion and celery in the olive oil until starting to become translucent and tender. Add the pancetta and cook until it renders its fat but is not browned. Add the rice and saute until slightly translucent and coated in the pan flavors, then add the garlic and saute just until fragrant, 30 seconds.
2. Deglaze the pan with the white wine, then add the tomato sauce and chicken stock. Simmer gently uncovered until the rice starts to become tender, 10 minutes.
3. Add the peas and parsley and simmer another 5 minutes until the rice and peas are cooked (NOTE: if using fresh peas, add then slightly earlier, say after 7 minutes of simmering the rice).
4. Serve immediately with grated parmesan cheese on top. Enjoy!
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 428 | ||
Calories from Fat: 179 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 26 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 3150.1mg | 109 % | |
Potassium 1159.8mg | 31 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 29.8g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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