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Add a photoA very simple soup, one of the glories of Venetian cooking.
Ingredientes
- 1 onion, chopped
- 2 rashers bacon, chopped
- 1 small bunch parsley, chopped
- 50 g butter
- 900 g young peas or 400 g shelled peas
- 150 g Arborio rice
- 1.5 l beef stock from 2 cubes
- 100 g Parmesan or Grana Padano cheese, grated
Direcciones
- Saute onion, bacon and parsley in the butter for 2 minutes until translucent.
- Add the peas, cover and cook slowly for about 10 minutes.
- Add the rice, stir, let it absorb all the fat from the pan.
- Add the stock and simmer gently until the rice is cooked but still al dente.
- Before serving stir in the grated cheese and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 4 servings | |
| Calories 429 | |
| Calories from Fat 158 | 37% |
| Total Fat 18.0g | 23% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1653mg | 69% |
| Potassium 510mg | 15% |
| Total Carbs 45.62g | 12% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.15g | 4% |
| Protein 20.73g | 33% |
