Risotto soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Vegetable stock |
| 1 | Onion, chopped | |
| 4 | Cloves garlic, chopped | |
| 1¼ | cup | Arborio rice |
| 2 | Carrots, chopped | |
| 2 | Celery sticks, chopped | |
| 5 | ounces | Frozen spinach, chopped |
| 5 | ounces | Frozen peas |
| 5 | ounces | Frozen green beans |
| 15 | ounces | Can of tomatoes, chopped |
| 15 | ounces | Can of corn |
| 1 | teaspoon | Cilantro |
| 1 | teaspoon | Fines herbes |
| Salt and pepper | ||
Directions
Saute the onion and garlic in a couple of tablespoons of vegetable stock until the onion is translucent. Add the rice and brown for 3 - 5 minutes.
Add the carrots, celery, spinach, peas, and green beans. (Frozen stuff still frozen.) Cook on medium high heat, stirring occasionally, until everything has defrosted and the rice has absorbed the liquid from the vegetables.
Add 1 cup of the remaining vegetable stock and cook, stirring occasionally, until the rice absorbs the stock. Repeat a cup at a time with the rest of the stock.
Add the corn, tomatoes, and spices. Cook until the liquid is mostly absorbed.
Posted by Karen Murphy <74111.672@...> to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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