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Risotto Soup

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Recipe

 
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
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1 each onions
chopped
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4 cloves garlic
chopped
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1 ¼ cups arborio (short-grain) rice
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2 each carrots
chopped
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2 each celery stalks
chopped
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5 ounces spinach
chopped, frozen
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5 ounces green peas
frozen
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5 ounces green beans
frozen
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15 ounces tomatoes, canned
chopped
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15 ounces corn kernels, canned
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1 teaspoon cilantro
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1 teaspoon fine herbs
*
1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
946 ml vegetable stock
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1 each onions
chopped
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4 cloves garlic
chopped
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296 ml arborio (short-grain) rice
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2 each carrots
chopped
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2 each celery stalks
chopped
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144.5 ml/g spinach
chopped, frozen
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144.5 ml/g green peas
frozen
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144.5 ml/g green beans
frozen
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433.5 ml/g tomatoes, canned
chopped
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433.5 ml/g corn kernels, canned
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5 ml cilantro
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5 ml fine herbs
*
1 x salt and black pepper
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 2394% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 316mg 13%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 20%
Sugars g
Protein 12g
Vitamin A 81% Vitamin C 26%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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