ZOJIRUSHI INDUCTION RICE COOKER RECIPES

Name: Venetian Rice &amp; Pea Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 Tbs. unsalted butter; 1 shallot, minced; 1 celery stalk, chopped; 1/2 cup short-grain white rice, such as Arborio; 3 cups chicken broth; 2 cups frozen peas; 1/2 cup grated Parmigiano-Reggiano cheese; 1 Tbs. minced fresh flat-leaf parsley; Salt and freshly ground pepper, to taste

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VENETIAN RICE & PEA SOUP | WILLIAMS SONOMA

Venetian Rice & Pea Soup | Williams Sonoma image

You can substitute 2 lb. fresh English peas for the frozen peas, adding them with the broth and water. To shell the peas, hold each pod over a bowl, press your thumb against the seam to split it, and then sweep the peas into the bowl. This can be done up to 1 day in advance; store the peas in a sealable plastic bag in the refrigerator.

Provided by WILLIAMS-SONOMA.COM

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 Tbs. unsalted butter
1 shallot, minced
1 celery stalk, chopped
1/2 cup short-grain white rice, such as Arborio
3 cups chicken broth
2 cups frozen peas
1/2 cup grated Parmigiano-Reggiano cheese
1 Tbs. minced fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Steps:

Sauté the vegetables
In a large saucepan over medium heat, melt the butter. Add the shallot and celery and sauté until the shallot is translucent, about 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 1 minute.
Cook the rice and peas
Increase the heat to medium-high, add the broth and 2 cups water, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes. Add the peas and cook, stirring occasionally, for 5 minutes more.
Just before serving, stir in the cheese and parsley, and season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

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