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90 minutes
Prep: 15 minutes
Cook: 75 minutes
249 calories per serving view nutrition facts
8 servings
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| 3 | medium | carrots | |
| 2 | medium | boiling potatoes | |
| 1/4 | pound | parmesan, parmigiano-reggiano cheese, grated | |
| 6 | tablespoons | olive oil | |
| 2 | tablespoons | tomato paste | |
| 2 | medium | celery stalks | |
| 3 | quarts | broth | or canned chicken broth |
| 2 | each | bay leaves | |
| 1 | cup | arborio rice | or long-grain rice |
| 1 | x | salt | |
| 1 | x | black pepper | freshly ground |
Peel and coarsely shred the carrots.
Peel and cut the potatoes into 1/2-inch dice.
Grate the cheese (1 cup).
Heat the oil in a 6-quart soup kettle.
Add the potatoes and sauté until lightly browned, about 5 minutes.
Add carrots and tomato paste and cook until carrots soften, about 3 minutes.
Cut celery stalks in half and add to the kettle along with the broth and bay leaves.
Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally.
Add rice and simmer until tender, 18 to 20 minutes longer.
Discard celery and bay leaves.
Season with salt, if necessary.
Ladle soup into warm bowls.
Sprinkle with ground black pepper and cheese.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 237mg | 10% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 79% | Vitamin C | 4% | |
| Calcium | 17% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...
Very easy to make. Rich Chocolate taste and velvety smooth texture. Would be good on chocolate cake, mint ice cream. You must rewarm to use again. I had it with vanilla ice cream. Wonderful!
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