Side Pannel
Risotto Soup
Ingredients List
- 4 c Vegetable stock
- 1 Onion, chopped
- 4 Cloves garlic, chopped
- 1 1/4 c Arborio rice
- 2 Carrots, chopped
- 2 Celery sticks, chopped
- 5 oz Frozen spinach, chopped
- 5 oz Frozen peas
- 5 oz Frozen green beans
- 15 oz Can of tomatoes, chopped
- 15 oz Can of corn
- 1 ts Cilantro
- 1 ts 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.
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.
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