Pea And Ham Ristto Soup
A deliciously light yet filling and creamy soup just packed with Spring flavour
Heat oil and half of the butter in a saucepan over a medium heat and saute the chopped spring onion and pancetta (or whatever ham you are using) for about 2 minutes
Add the rice and stir to ensure it is all coated in the oil and cook for a further 3 minutes
Pour in the stock and let it simmer for 10 minutes
Add the peas and cook for a further 10 minutes before adding the white wine, parmesan, butter and herbs and cooking for 5 minutes more
season to taste with salt and pepper
You can use any type of ham from lardons to leftover gammon, bacon to boiled ham for this recipe. Don't have any ham then use chicken instead.
Make this totally vegetarian by adding other veggies instead of the ham. Asparagus works really well here.
This soup will keep for 4 days in the fridge and can be frozen for 3 months too.
Calories: 249kcalCarbohydrates: 31gProtein: 6gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 122mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 359IUVitamin C: 10mgCalcium: 58mgIron: 2mg
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