|Serves||2 to 4|
|Total Time||1 hour|
This Venetian classic is basically a soupy risotto. Ladle it out onto plates and eat it with a spoon.
|5 to 6||cups vegetable or chicken stock|
|1||Tbsp. olive oil|
|1||carrot, peeled and diced|
|½||large onion or 4 shallots, diced|
|2||garlic cloves, minced|
|½||tsp. dried thyme|
|1||cup risotto rice (arborio, carnaroli, etc.)|
|⅓||cup white wine, sherry, or marsala|
|1½||cups frozen peas|
|1||cup diced ham (optional)|
|~||Freshly grated Parmesan cheese|
|~||Salt and pepper, to taste|
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