Arborio Rice Soup Recipe

ingredients

1 tablespoon olive oil
1 cup finely chopped onion
1 celery stalk and greens, finely chopped
3 cloves garlic, minced
2 1/2 cups sliced cremini mushrooms
1/2 cup uncooked arborio rice
1 teaspoon minced fresh rosemary
4 cups vegetable stock (make using cubes, powder, or a concentrate available in most supermarkets)
1 1/2 cup peeled striped marrow squash (or other winter squash) in 1/2-inch cubes
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
salt, to taste
freshly ground black pepper, to taste
thin slices Pecorino Romano cheese for garnish

directions

Heat the oil in a Dutch oven over medium heat. Add the onion, celery and leaves, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the mushrooms. Continue to cook, stirring occasionally, until they are tender, about 5 minutes. Add the rice and rosemary; stir until coated with oil.

Add the vegetable stock, squash, and lemon zest. Increase the heat to high and bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until the rice and squash are tender, about 12 minutes.

Stir in the lemon juice and season to taste. Serve topped with cheese.

nutrition data

Nutritional data has not been calculated yet.