Arborio Rice Soup

Name: Arborio Rice Soup
Ingredients: 1 tablespoon olive oil; 2 cups onions, finely chopped; 1 stalk celery & leaves, finely chopped; 3 garlic cloves, minced; 2 1/2 cups cremini mushrooms, sliced; 1/2 cup arborio rice; 1 teaspoon fresh rosemary, minced (1/2 tsp if dry, crushed); 4 cups vegetable stock; 16 ounces acorn squash, peeled, seeded and cut into 1/2 inch dice (about 2 cups); 1 teaspoon lemon zest, thin strips; 2 teaspoons fresh lemon juice; salt and pepper; pecorino romano cheese, thinly sliced

13 ingredients

6 steps

Ingredients

1 tablespoon olive oil
2 cups onions, finely chopped
1 stalk celery & leaves, finely chopped
3 garlic cloves, minced
2 1/2 cups cremini mushrooms, sliced
1/2 cup arborio rice
1 teaspoon fresh rosemary, minced (1/2 tsp if dry, crushed)
4 cups vegetable stock
16 ounces acorn squash, peeled, seeded and cut into 1/2 inch dice (about 2 cups)
1 teaspoon lemon zest, thin strips
2 teaspoons fresh lemon juice
salt and pepper
pecorino romano cheese, thinly sliced

Directions

1

Heat oil in pot over medium heat. Add onion, garlic, and celery. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
2

Add mushrooms; continue cooking until mushrooms are tender, about 5 minutes.
3

Add rice and rosemary; stir until coated with oil. Add vegetable stock, squash, and lemon zest strips; increase heat to high and bring to a boil.
4

Reduce heat; cover and simmer, stirring occasionally, until rice and squash are tender, about twelve minutes.
5

Stir in lemon juice and season to taste.
6

Serve topped with cheese. (No cheese for vegan version).