2 tablespoons onion, chopped
2 pounds fresh peas, or one 10 ounce package frozen peas, thawed
salt
1 cup raw rice
2 tablespoons parsley, chopped
1/4 cup butter
3 1/2 cup chicken broth for fresh peas or 3 cups for frozen peas
1/2 cup freshly grated parmesan cheese
Saute onion and butter until gold. If using fresh peas, add peas and 1 teaspoon salt and saute for 2 minutes, stirring frequently. Add 3 cups of broth, cover and cook at moderate boil for 10 minutes. Add the rice, parsley and the remaining 1/2 cup broth; stir, cover and cook at a slow boil for 15 minutes, or until rice is tender, but firm to bite. stir from time to time while cooking. If you are using thawed frozen peas, add the peas and 1 teaspoon salt, saute for 2 minutes, stirring frequently. Add the broth and bring to a boil. Add rice and parsley, stir, cover and cook at a slow boil for 15 minutes, or until rice is tender, but firm to the bite. Stir from time to time while cooking. Just before serving, add the grated cheese, mixing it into the soup.
* If you do not have homemade chicken broth, use canned chicken borth in the following proportions: For fresh peas, 1 cup broth mixed with 2 and 1/2 cup water; for frozen peas, 1 cup broth mixed with 2 cups water.