Risotto Soup With Peas, Mint and Feta Recipe

Name: Risotto Soup With Peas, Mint and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 shallots, chopped; 2 garlic cloves, chopped; 5 small beets, peeled and cubed; 4 slices pancetta; 2 sprigs rosemary, leaves only, chopped; 7 ounces risotto rice; ½ cup white wine; 10 cups vegetable stock, hot; 10 ounces frozen peas; 1 lemon, grated rind and juice only; 5 ounces feta cheese, crumbled; 2 ounces of fresh mint, coarsely chopped

Servings: persons

2 tablespoons olive oil
2 shallots, chopped
2 garlic cloves, chopped
5 small beets, peeled and cubed
4 slices pancetta
2 sprigs rosemary, leaves only, chopped
7 ounces risotto rice
½ cup white wine
10 cups vegetable stock, hot
10 ounces frozen peas
1 lemon, grated rind and juice only
5 ounces feta cheese, crumbled
2 ounces of fresh mint, coarsely chopped

1
Heat the oil in a large pan and cook the shallots, garlic, beetroot, pancetta and rosemary for a couple of minutes until softened.
2
Add the rice and stir until coated in the oil, then cook until the rice begins to turn transparent.
3
Pour in the wine and cook for a few minutes to allow the rice to absorb the wine and for the alcohol to cook off.
4
Pour in the hot stock and simmer for 30-40 minutes until the rice is very soft.
5
Add the peas and cook for a further 3 minutes, then stir in the lemon rind and juice and add plenty of freshly ground black pepper.
6
To serve, ladle the soup into bowls and scatter over the feta and chopped mint.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, chopped, 2 garlic cloves, chopped, 5 small beets, peeled and cubed, and more.

Yes, Risotto Soup With Peas, Mint and Feta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto Soup With Peas, Mint and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions