1. Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to boil. 2. Simmer uncovered for 1 1/2 hours; strain over large bowl. 3. Reserve stock; discard vegetables. 4. (Can be made ahead to this stage. Cover, refrigerate overnight or freeze). 5. Heat oil in large saucepan; cook extra onion, garlic and pancetta, stirring, until onion is soft. 6. Add extra carrot, potato and rosemary; cook, stirring, 5 minutes. 7. Stir in stock, bring to a boil, simmer uncovered, about 10 minutes or until vegetables are tender. 8. Stir in pasta, bring to a boil, simmer, uncovered, about 5 minutes or until risoni is just tender. 9. Stir extra parsley into soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
