Published February 22, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 40 min
Prep Time: 10 min | Cook Time: 30 min
Small grain rice, like Arborio, is often used to make a rich and creamy dish called risotto. By using it in this soup, you'll give the soup a velvety smooth texture.
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Serving size: |
approximately 1 1/3 cups |
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Calories per serving: |
266 |
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Total Fat 7.3g |
11% |
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Sodium 471mg |
20% |
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Serving size: |
approximately 1 1/3 cups |
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Calories per serving: |
266 |
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% Daily Value* |
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Total Fat 7.3g |
11% |
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Saturated Fat 1.8g |
9% |
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Sodium 471mg |
20% |
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Total Carbohydrate 39.0g |
13% |
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Protein 13.0g |
18% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 1/2 cup small-grain rice, such as Arborio or carnaroli
- 1/2 cup dry white wine
- 4 cups reduced-sodium chicken broth
- 1 (10 oz.) bag frozen peas
- 1/2 cup fresh parsley, chopped
- 2 tablespoons grated Parmesan
Step by Step:
- In a large Dutch oven, sauté onion in hot oil over medium-high heat until translucent, about 3 minutes.
- Add garlic and cook 30 seconds. Add rice and cook, stirring constantly, 1 minute.
- Stir in wine and cook until wine completely evaporates.
- Add broth and bring mixture to a boil.
- Reduce heat and simmer until rice is tender, about 20 minutes.
- Add peas and cook 5 minutes.
- Stir in parsley and remove from heat. Serve topped with a sprinkling of cheese.
