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Venetian rice soup


  • Heat the oil and butter in a large heavy-bottomed pot and gently saute the pancetta, onion and garlic.  
  • Turn the heat down a little and add the rice. Toss to coat well and cook until the rice is slightly transparent. Then add 5 cups hot stock and seasonings. Mix well, bring to the boil, turn the heat down further and simmer for about 12-15 mins until the rice is tender, adding more stock if needed.  
  • When ready, add the spring onions and frozen peas. Stir and briefly cook. (Rice shouldn't be mushy.) Then add parmesan to taste with the mint. Swirl up, bring to the boil and simmer for about 2 mins.
  • Serve in individual bowls with good crusty bread on the side.


  • olive oil
  • a good knob of butter
  • 8 slices pancetta with chilli, chopped
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 200 gm Arborio (or any risotto) rice
  • 6-7 cups hot chicken stock
  • sea salt & freshly ground pepper
  • 2 spring (green) onions, finely chopped
  • 2 cups frozen peas, defrosted
  • freshly grated parmesan
  • 1 tbsp chopped fresh mint

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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