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home > recipes > soups > arborio rice soup
from Tipperary, Ireland Makes 4 cups - 4 servings Arborio rice is an Italian short-grain, high-starch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orange-fleshed winter squash in this soup; they are all sweet and creamy when cooked. You'll find that the smaller ones without ridges are easier to peel and chop. 1 tablespoon olive oil 1 cup finely chopped onion 1 celery stalk and greens, finely chopped 3 cloves garlic, minced 2 ½ cups (6 ounces) sliced cremini mushrooms ½ cup uncooked Arborio rice 1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary, crushed 4 cups vegetable stock (make using cubes, powder, or a concentrate available in most supermarkets) 1 ½ cups (about 12 ounces) peeled striped marrow squash (or other winter squash) in ½-inch cubes 1 teaspoon lemon zest 2 tablespoons fresh lemon juice Salt to taste Freshly ground pepper to taste Very thin slices of Pecorino Romano cheese for garnish Heat the oil in a Dutch oven over medium heat. Add the onion, celery and leaves, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms; continue to cook, stirring occasionally, until they are tender, about 5 minutes. Add the rice and rosemary; stir until coated with oil. Add the vegetable stock, squash, and lemon zest. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the rice and squash are tender, about 12 minutes. Stir in the lemon juice and season to taste. Serve topped with cheese.

Arborio Rice Soup


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keyword: arborio
ethnicity: italian
recipes for soups
recipes by rcoen
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(posted November 21, 2005)

from Tipperary, Ireland

Makes 4 cups - 4 servings

Arborio rice is an Italian short-grain, high-starch rice used in risotto, Spanish paella, and rice puddings because the grains impart a creamy texture. Use any orange-fleshed winter squash in this soup; they are all sweet and creamy when cooked. You'll find that the smaller ones without ridges are easier to peel and chop.

1 tablespoon
olive oil
1 cup finely chopped
onion
1
celery stalk and greens, finely chopped
3 cloves
garlic, minced
2 ½ cups (6 ounces) sliced cremini mushrooms
½ cup uncooked
Arborio
rice
1 teaspoon minced fresh
rosemary or ½ teaspoon dried rosemary, crushed
4 cups vegetable
stock (make using cubes, powder, or a concentrate available in most supermarkets)
1 ½ cups (about 12 ounces) peeled striped
marrow squash (or other winter squash) in ½-inch cubes
1 teaspoon
lemon zest
2 tablespoons fresh
lemon juice
Salt to taste
Freshly ground pepper to taste
Very
thin slices of Pecorino Romano cheese for garnish

Heat the oil in a
Dutch oven over medium heat. Add the onion,
celery and leaves, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the mushrooms; continue to cook, stirring occasionally, until they are tender, about 5 minutes.

Add the
rice and rosemary; stir until coated with oil. Add the vegetable stock, squash, and lemon zest. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the rice and squash are tender, about 12 minutes.

Stir in the
lemon juice and season to taste. Serve topped with cheese.



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