Risotto pea soup with mint~

There is always a bag of peas in the freezer, right? My kids needed bags of frozen peas to place on injuries when they were playing sports in school. The formation of the bag on a knee or ankle seemed to do the trick. Now days, the peas just exist, tucked away waiting for some useful purpose.

Well, today they are being put to use~not the same peas......

Ingredients for soup:

1 onion, chopped finely.

3 T. butter.

1 cup of risotto.

1 1/2 quarts of chicken broth.

2 T. of olive oil.

6 oz. of chopped pancetta.

2 T. of chopped fresh mint.

Salt and pepper to taste.

grated parmesan cheese for topping.

1 12oz. bag of peas, thawed or fresh.

Melt butter in pan and add onion and ham. Cook over medium heat for five minutes or until the onions are translucent. Place half of the peas in a food processor with the olive oil until pureed. Add the rice to the onion mixture. Pour in the broth and the pureed pea mixture. Simmer for fifteen minutes, uncovered. Keep mixture stirred. Add the rest of the peas, salt and pepper and cook for another eight to ten minutes or until the rice is tender. Stir in the chopped mint. You can add a bit more broth is you feel the soup is too thick. Drizzle with olive oil and sprinkle with cheese. Serves four~ just a nice Spring soup!