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(11 votes, average: 4.00 out of 5)
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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 too, plus it freezes really well. So if you’re on chemo and know there are some bad days coming up, this thick and comforting soup is for you. If you like your soups a little less thick, add extra hot broth when you add the frozen vegetables. Watch the video to learn how to make it.
Preparation
1. 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.
2. 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.
3. 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.
Ingredients:
Nutritional Information
Calories
280 cals
Fat
6 g
Saturated Fat
2 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
3 g
Carbohydrates
49 g
Sugar
4 g
Fiber
4 g
Protein
8 g
Sodium
208 mg
*per serving
Ann's Tips and Tricks
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.
