Rice Soup with Peas and Bacon is a simple and delicious first course. Since it’s starting to get chilly, it’s better to start preparing hot and steaming dishes, just like this one! The rice soup is quite similar to the Venetian dish “Risi e Bisi” but it’s not the same; I specify this because surely someone will have comments (as always).
And if you like comfort food, here are some other ideas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Rice Soup with Peas and Bacon
- 28 oz vegetable broth
- 2 1/2 cups frozen peas
- 1 cup Vialone Nano rice
- 1/3 cup smoked bacon (diced)
- 2 tbsps extra virgin olive oil
- 1 white onion
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
- to taste chopped parsley
Tools
- 1 Pot
- 1 Wooden spoon
- 1 Knife
Preparation of Rice Soup with Peas and Bacon
Place the oil along with the chopped onion and diced bacon in a pot. Sauté over high heat, then add the rice, chopped garlic, and season for a few minutes. Now add the broth, peas, salt, and pepper.
Cook until the rice is done (check the package for cooking time) and finally sprinkle with chopped parsley.
Put the quartered onion, garlic, and bacon into the jug, then chop at speed 5 for 5 seconds. Bring down with the spatula then add the oil and sauté for 5 minutes at 250°F, reverse, speed 1.
Add the rice, 3 minutes 250°F reverse speed 1.
Add the broth, salt, pepper, and peas. Close with the lid and cook for 15 minutes, 210°F, reverse, speed 1. Pour into dishes and sprinkle with chopped parsley.
Notes
If we don’t have Vialone Nano, we can use Carnaroli.
If we’re missing the broth, we can replace it with the same amount of water and 1 bouillon cube.
If we really don’t like garlic, we can leave it out.
It keeps in the refrigerator for up to two days.
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