Directions:
- Heat the oil in a large pan and cook the shallots, garlic, beetroot, pancetta and rosemary for a couple of minutes until softened.
- Add the rice and stir until coated in the oil, then cook until the rice begins to turn transparent. 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.
- Pour in the hot stock and simmer for 30-40 minutes until the rice is very soft.
- 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.
- To serve, ladle the soup into bowls and scatter over the feta and chopped mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.24 Kcal (2626 kJ) | ||
| Calories from fat | 177.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.69g | 30% | |
|---|---|---|---|
| Cholesterol | 48.82mg | 16% | |
| Sodium | 1573.01mg | 66% | |
| Potassium | 801.18mg | 17% | |
| Total Carbs | 82.29g | 27% | |
| Sugars | 30.03g | 120% | |
| Dietary Fiber | 10.26g | 41% | |
| Protein | 18.6g | 37% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 98.5mg | 547% | |
| Calcium | 326.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 64.34 Kcal (269 kJ) | ||
| Calories from fat | 18.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 30% | |
|---|---|---|---|
| Cholesterol | 5.01mg | 16% | |
| Sodium | 161.35mg | 66% | |
| Potassium | 82.18mg | 17% | |
| Total Carbs | 8.44g | 27% | |
| Sugars | 3.08g | 120% | |
| Dietary Fiber | 1.05g | 41% | |
| Protein | 1.91g | 37% | |
| Vitamin C | 3mg | 49% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 10.1mg | 547% | |
| Calcium | 33.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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