Venetian Rice and Pea Soup

3 tb Onions, chopped
10 oz Pkg peas, frozen
6 c Chicken broth
3 tb Parsley, chopped
6 tb Butter
1/2 ts Salt
1 c Rice, uncooked
2/3 c Grated Parmesan

In large saucepan or Dutch oven, saute onion in butter until golden. Add peas and salt, cook for two minutes, stirring often. Add broth. Bring to a boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or until rice is tender. Add parsley. Remove from heat. Add Parmesan cheese just before serving.

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