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Arborio Rice & Vegetable Soup

Name: Arborio Rice & Vegetable Soup
Prep time: 30

(16 votes, average: 3.81 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

This Arborio Rice & Vegetable Soup is really an unstirred risotto. It is wonderfully soothing when you’re feeling sick, or are on a bland diet. It’s very easy to make, and it tastes good...

1 tablespoon olive oil or butter
1 medium onion, diced
2 sticks of celery, diced
2 medium carrots, diced
1 bay leaf
1 cup Arborio rice
6 cups chicken or vegetable broth
½ cup of frozen peas
½ cup frozen lima beans (optional)
¼ cup freshly grated Parmesan cheese
Sea salt, to taste

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Nutrition Facts

Calories

311 cals

Fat

7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

53 g

Sugar

4 g

Fiber

5 g

Protein

10 g

Sodium

1204 mg

Directions

Heat the olive oil in medium size Dutch oven over medium heat. Add the onion, bay leaf, carrot, and celery, sprinkle with salt. Lower the heat to medium low and sweat the veggies partially covered for 8 to 10 minutes stirring occasionally, or until the vegetables have softened and are just starting to color a little.
Add the rice, stir to mix well then add the broth. Bring to a simmer, cover and cook until the rice is very tender, about 20 minutes. Stir in the grated Parmesan and let the soup simmer another 5 minutes. The rice will be very soft and the soup very thick. Taste for salt.
Add the peas and beans and cook 2 to 5 minutes more or until they are just cooked. Serve with a little extra grated cheese.

Chef Tips

You can add almost any vegetables you like to the carrots and celery, for example kohlrabi, turnips, even Yukon Gold potatoes. It’s all good.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.