A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Arborio Rice Soup
- add review
- #47669
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments