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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil and butter in a 4 to 5 quart pot over medium heat until the butter is foaming. | 2. Stir in the onion and cook, stirring, until light golden, about 8 minutes. | 3. Add in the garlic and cook until golden, 1-2 minutes. | 4. Stir in the peas and celery; season the vegetables lightly with salt and pepper, and cook, stirring occasionally, until the peas are softened, about 5 minutes. | 5. Add the chicken stock and bring to a boil over high heat. | 6. Adjust heat to simmering and cook until the peas and other vegetables are very tender, about 20 minutes. | 7. Stir in the rice and cook until tender, 12-14 minutes, stirring occasionally (for a firmer texture, cook the rice a few minutes less). | 8. Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. | 9. Stir in grated cheese and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
onion	1	1/2	diced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		chopped	-	-	-	-
pea	1	lb	shelled	190.50900000000001	34.2463	12.7006	0.9072
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
salt				-	-	-	-
black pepper			ground	-	-	-	-
chicken broth	8	cups	canned sodium low	624.96	15.12	89.1072	20.9664
arborio rice	1	cup		-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.