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risotto-soup recipe

Date:    20 Dec 94 14:48:39 EST
 From:    Karen Murphy (74111.672@compuserve.com)
 Risotto Soup 
 (tastes like vegetable soup, feels like risotto)
 Serves 6
 45 minutes
 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 t. cilantro
 1 t. fines herbes
 salt and pepper to taste
 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.
 kwvegan vegan