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Pea & zucchini zuppa with crisp prosciutto
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up a quick and delicious Italian meal in minutes with frozen peas.
Ingredients:
  • 20g unsalted butter
  • 2 leeks (pale part only), thinly sliced
  • 165g rice
  • 1.25L (5 cups) chicken style liquid stock, heated
  • 200g pea
  • 1 large zucchini or 2 small zucchini, halved, thinly sliced
  • 40.00 ml chopped mint leaves
  • 40.00 ml grated parmesan, plus extra shaved parmesan to serve
  • 4 slices prosciutto or pancetta
Instructions:
  • In a saucepan over low heat, warm the oil and butter until melted. Cook the leek for 5 minutes, stirring occasionally, until softened. Mix in the rice until coated with the leek and butter mixture.
  • Pour the steaming hot stock into the pot and bring it to a vigorous boil over medium-high heat. Lower the heat to a gentle simmer, cover, and cook for 12-15 minutes until the rice is nearly tender and the soup has slightly thickened.
  • Toss in peas, zucchini, mint, and parmesan. Season with sea salt and freshly ground black pepper to taste. Cook for 3-5 minutes until warmed through with a slightly soupy consistency.
  • Heat a non-stick frypan over medium heat, then crisp the prosciutto for 1-2 minutes. Drain on paper towel.
  • Spoon rice and broth into 4 cozy pasta bowls or shallow dishes, sprinkle with crunchy prosciutto, add a dash of pepper, and garnish with shaved parmesan before serving.

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