Hey Jillie
Rice and Spring Pea SoupMakes 6 servings
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1 ½ cups)
2 cloves garlic, finely chopped
1 pound fresh peas, shelled (about 1 ½ cups shelled peas), or 1 10-ounce box frozen peas, defrosted and drained
½ cup finely chopped celery, including leaves
Salt
Freshly ground pepper
8 cups chicken stock or canned reduced sodium chicken broth
1 cup Arborio or other Italian short grain rice
½ cup grated Parmigiano-Reggiano cheese
Heat the olive oil and butter in a 4 to 5-quart pot over medium heat until the butter is foaming. Stir in the onions and cook, stirring, until light golden, about 8 minutes. Add the garlic and cook until golden, 1 to 2 minutes. 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. Add the chicken stock and bring to a boil over high heat. Adjust the heat to simmering and cook until the peas and vegetables are very tender, about 20 minutes.
Stir in the rice and cook until tender, 12 to14 minutes, stirring occasionally. (For a firmer texture, cook the rice a few minutes less.)
Remove the soup from the heat and check the seasonings, remembering the cheese will add a little saltiness. Stir in the grated cheese and serve immediately.