Rice soup with peas and spinach

Serve up a satisfying winter main with this pea and spinach rice soup.

Recipe «Rice soup with peas and spinach» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp extra virgin olive oil, 2 leeks, pale section only, halved lengthways, sliced, 60g thinly sliced prosciutto, chopped, 2 garlic cloves, crushed, 4 cups vegetable stock , 3 cups water, 1 1/4 cups arborio rice, 1 1/2 cups frozen baby peas , 150g baby spinach, 1/3 cup chopped fresh flat-leaf parsley.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 2 leeks, pale section only, halved lengthways, sliced 
• 60g thinly sliced prosciutto, chopped 
• 2 garlic cloves, crushed 
• 4 cups vegetable stock 
• 3 cups water 
• 1 1/4 cups arborio rice 
• 1 1/2 cups frozen baby peas 
• 150g baby spinach 
• 1/3 cup chopped fresh flat-leaf parsley 

Instructions

1. Place oil, leeks, prosciutto and garlic in a large saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until leek is tender.
2. Add stock and water. Bring to the boil. Add rice. Reduce heat to low and cook for 20 to 25 minutes or until rice is tender but firm to the bite (there will be a lot of excess liquid).
3. Cook peas in a saucepan of boiling water for 1 minute. Drain.
4. Remove soup from heat. Stir in peas, spinach and parsley. Serve immediately.