Risotto Soup

Recipe Ingredients

4 cups	948ml	Vegetable stock
1		Onion - chopped
4		Garlic - chopped
1 1/4 cups	200g / 7.1oz	Arborio rice
2		Carrots - chopped
2		Celery sticks - chopped
5 oz	142g	Frozen spinach - chopped
5 oz	142g	Frozen peas
5 oz	142g	Frozen green beans
1		Tomatoes - chopped
1		Corn
1 teaspoon	5ml	Cilantro
1 teaspoon	5ml	Fines herbs
		Salt and pepper

Recipe Instructions

Saute the onion and garlic in a couple of tablespoons of vegetable stock until the onion is translucent. Add the rice and brown for 3 - 5 minutes.

Add the carrots, celery, spinach, peas, and green beans. (Frozen stuff 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.

Source:
Madhur Jaffrey

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