Pea and Potato Risotto Soup - Recipe
Pea and Potato Risotto Soup is a hearty adaptation of the traditional Italian "Risi e bisi" than literally means "Rice and Peas". In Italy Risi e bisi soup was considered a royal dish and in the past was traditionally offered to the Doge of Venice (Lord of the Republic) during St. Mark's day celebrations. In the poorer rural areas, potatoes were often added or used as substitute for the more expensive peas.
- Level: Easy
- Preparation time: 15 minutes
- Total time: 70 minutes
- Yield: 4 servings
Well ahead of time, rinse, sort and soak the dried peas. Boil them for about 40 minutes or until tender. Alternatively, if using canned or frozen peas, skip this step.
Wash, peel and cube the potatoes and chop the onion.
In a non stick pot, saute the onion in extra virgin olive oil. When lightly brown add the cubed potatoes and, stirring continuously, add the butter.
Saute for a few minutes, then add the rice and the drained peas. Add the bouillon.
Top with water to cover everything, lower the heat to medium and simmer for about 20-25 minutes or until potatoes and peas are fully cooked.
Stir often while cooking since this soup tends to stick to the bottom of the pan. Keep adding water to maintain all the ingredients covered.
Season with salt and pepper as desired and serve hot.
The final consistency of this dish should be something like a very liquid risotto or a very dense soup.
Top with grated or cubed cheese or add croutons if desired.