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Chicken And Pea Risotto Soup
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This is a good recipe to cook when you haven't been shopping – you always seem to have some Parmesan in the fridge and there are usually peas nestled somewhere in the freezer. You don't need the chicken but it does bulk out the soup with a bit of protein; prawns or frazzled pancetta work too. This dish is also a clever way of using up the tail end of a pack of risotto rice.
A thick broth of this sort doubles its warming force with a juicy red.
Typical values per serving:
This recipe was first published in February 2007.