“Italianish” Rice Soup with Peas and Pancetta

I’m sure I’ve said this before but I love soup! I could eat it everyday for lunch and never tire of it. This recipe makes quite a light soup but it still has plenty of flavour. You could make it vegetarian by simply leaving out the pancetta and swapping out the chicken stock for vegetable. You may need to add a bit extra parmesan to replace the saltiness of the pancetta. This soup is adapted from a Neil Perry recipe, serves 4 and best of all can be ready in 25 minutes.

Ingredients

• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 1 large clove garlic, finely chopped
• 1/2 brown onion, thinly sliced
• 1/2 small leek, finely sliced
• 1 tsp sea salt
• 60gm pancetta, chopped
• 1/3 cup arborio rice
• 1 1/2 tbsp white wine
• 1 litre chicken stock
• Pepper or chilli flakes to season
• 100gm frozen peas, defrosted
• 80gm baby spinach
• 1/2 cup grated parmesan
• Extra virgin olive oil to serve

Directions

Heat butter and olive oil over a low heat in a deep saucepan. When the butter starts to foam add the garlic, onion, leek and salt, and saute until soft.

Increase the heat to medium. Add the pancetta and rice and cook until the pancetta colours and some of the fat is rendered out.

Deglaze with the wine and reduce for a minute or so. Add the stock and a pinch of pepper or chilli flakes, and bring to the boil, reduce the heat to a simmer. Cook for 15 minutes until the rice is cooked through.

Add the peas and cook for two minutes. Then stir through the spinach.

Ladle into bowls. Serve with parmesan and drizzle of oil on the top.

It’s hot in Melbourne tomorrow so probably not the best day to post a soup recipe! I didn’t check the weather before deciding to share with you all this delicious, easy and quick soup recipe. Maybe bookmark it for a bit of a cooler day. Even I a true soup lover wouldn’t have soup on a 38 degree day! Enjoy (when its a bit cooler)! Sheryl x