Small grain rice, like Arborio, is often used to make a rich and creamy dish called risotto. By using it in this soup, you'll give the soup a velvety smooth texture. This recipe was written by the Healthline Editorial Team:


1 tablespoon olive oil
1 small onion, chopped
1 teaspoon minced garlic
1/2 cup small-grain rice, such as Arborio or carnaroli
1/2 cup dry white wine
4 cups reduced-sodium chicken broth
1 10 oz bag frozen peas
1/2 cup fresh parsley, chopped
2 tablespoons grated Parmesan


Step 1
In a large Dutch oven, sauté onion in hot oil over medium-high heat until translucent, about 3 minutes.

Step 2
Add garlic and cook 30 seconds. Add rice and cook, stirring constantly, 1 minute.

Step 3
Stir in wine and cook until wine completely evaporates.

Step 4
Add broth and bring mixture to a boil.

Step 5
Reduce heat and simmer until rice is tender, about 20 minutes.

Step 6
Add peas and cook 5 minutes. Stir in parsley and remove from heat. Serve topped with a sprinkling of cheese.