This Venetian soup is made the classic way, with fresh peas, pancetta, risotto rice and plenty of parmesan.
Shell the peas, reserving the pods. You should be left with about 175g/6oz of shelled peas.
Put the stock into a pan with the pea pods, bring to the boil and leave to simmer for 20 minutes.
Strain into a clean pan, pressing out all the liquid with the back of a wooden spoon and keep hot.
Heat the olive oil in a medium-sized pan, add the pancetta and onion and fry gently until the onion is soft but not browned.
Add the stock and the rice, bring to the boil and simmer very gently for about 15 minutes, stirring once or twice.
Stir in the peas and cook for a further five minutes or until the peas are tender.
Finally stir in the butter, parsley and parmesan an season to tast with salt and pepper.
Ladle into warmed soup bowls and eat as you would soup, with a spoon rather than a fork.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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