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Potato & Rice Soup (Patata E Risi)

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

75 min

Ready

90 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 medium carrots
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2 medium potatoes
boiling
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¼ pound Parmesan cheese
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6 tablespoons olive oil
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2 tablespoons tomato paste
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2 medium celery stalks
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3 quarts stock
or canned chicken broth
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2 each bay leaves
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1 cup arborio (short-grain) rice
or long-grain rice
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1 x salt
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1 x black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
3 medium carrots
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2 medium potatoes
boiling
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113.4 g Parmesan cheese
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9E+1 ml olive oil
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3E+1 ml tomato paste
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2 medium celery stalks
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3 quarts stock
or canned chicken broth
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2 each bay leaves
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237 ml arborio (short-grain) rice
or long-grain rice
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1 x salt
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1 x black pepper
freshly ground
* Camera

Directions

Peel and coarsely shred the carrots.

Peel and cut the potatoes into ½-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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 28544% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 239mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 16g
Vitamin A 79% Vitamin C 9%
Calcium 17% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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