 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This soup is from a book titled 400 Soups . This is one of my favorite recipes from this book and very easy too! Ingredients:
1 1/2 lbs. fresh spinach, washed |
3 tbsp extra virgin olive oil |
1 small onion, finely chopped |
2 garlic cloves, finely chopped |
1 small fresh red chili, seeded and finely chopped (optional) |
generous 1/2 cup risotto rice (i only use 1/4 cup and it's plenty) |
5 cups vegetable stock |
salt and pepper |
4 tbsp grated pecorino cheese, to serve |
Directions:
1. Place spinach in large pan with just the water that clings to its leaves after washing. Add pinch of salt. Heat gently until the spinach has wilted, then remove from the heat and drain, reserving any liquid. Cool chop finely.
2. Heat the oil in large pan and cook onion, garlic and chili for 4-5 minutes until softened.
3. Stir in rice until well coated, then pour in the stock and reserved spinach liquid.
4. Bring to boil, lower heat and simmer for 10 minutes.
5. Add spinach and cook for 5-7 minutes more, until rice is tender.
6. Season with salt and pepper, top with a light sprinkling of Pecorino cheese
|
|