Risotto Soup
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
vegetable stock
|
|
| 1 | each |
onions
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 1 ¼ | cups |
arborio (short-grain) rice
|
|
| 2 | each |
carrots
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 5 | ounces |
spinach
chopped, frozen |
|
| 5 | ounces |
green peas
frozen |
|
| 5 | ounces |
green beans
frozen |
|
| 15 | ounces |
tomatoes, canned
chopped |
|
| 15 | ounces |
corn kernels, canned
|
|
| 1 | teaspoon |
cilantro
|
|
| 1 | teaspoon |
fine herbs
|
* |
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetable stock
|
|
| 1 | each |
onions
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 296 | ml |
arborio (short-grain) rice
|
|
| 2 | each |
carrots
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 144.5 | ml/g |
spinach
chopped, frozen |
|
| 144.5 | ml/g |
green peas
frozen |
|
| 144.5 | ml/g |
green beans
frozen |
|
| 433.5 | ml/g |
tomatoes, canned
chopped |
|
| 433.5 | ml/g |
corn kernels, canned
|
|
| 5 | ml |
cilantro
|
|
| 5 | ml |
fine herbs
|
* |
| 1 | x |
salt and black pepper
|
*
|
Directions
Sauté the onion and garlic in a couple of tablespoons of vegetable stock until the onion is translucent.
Add the rice and brown for 3 to 5 minutes.
Add the carrots, celery, spinach, peas, and green beans (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.
