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Fresh Spring Pea And Risotto Soup

soups, vegetables, rice

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup arborio rice
2 tablespoons (each) chopped fresh parsley and mint
5 cups chicken or vegetable stock
2 cups shelled fresh (or frozen) peas
1/4 cup grated Parmesan cheese

In large saucepan, heat oil over medium heat; cook onion and celery, stirring often, for 3 minutes or until softened. Add rice, parsley and mint; stir to coat well. Add stock; bring to boil. Reduce heat, cover and simmer for 10 minutes. Add peas; bring to boil. Reduce heat, cover and simmer for 5 minutes or until peas and rice are tender. Ladle into warmed bowls; sprinkle with cheese.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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