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Pea and Broad Bean Risotto Soup
Prep time: 15 minutes
Cooking time: 30 minutes
Serves 4
whilst this recipe is plant based, don’t be afraid to experiment with vegetables / stocks, or even add some shredded cooked chicken for the final ten minutes for a protein boost!
Ingredients
1 tbsp olive oil
½ large leek (approx. 90g), finely sliced
½ small white onion
2 garlic cloves, finely diced
100g arborio rice
1 litre of vegetable stock
250g frozen peas
150g broad beans
1 large handful of fresh parsley (25g)
Optional: Home-made croutons, in which case you will need 1-2 rolls / slices of bread
Step 1
Heat the olive oil in a large pan on a medium heat and sauté your leek and onion until soft, then add the garlic for a further 1-2 minutes. Add your risotto rice (arborio) and gently toast for a few minutes
Step 2
Pour in 2/3 of your stock, cover with a lid and leave to simmer for 15 minutes. Keep an eye on the ratio of stock to solids (should be even), add more broth if needed
Step 3
After around 15 minutes, add the broad beans and peas, following by a handful of chopped parsley. Cover with a lid and simmer for a further 5-7 minutes.
Step 4
If you are making croutons, roughly chop your bread into chunks, toss in olive oil and seasoning and bake in the oven at around 190 degrees for 10 minutes
Step 5
Once your soup is ready, dish up, top with the parsley and croutons if using, and season to taste. Enjoy!
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