4 oz or generous 1/2 cup risotto or arborio, long grain white for Asian style
5 cups vegetable stock
Pecorino or Parmesan Cheese OR GF Soy Sauce
Instructions
Place the spinach in a large pan with just the
water that clings to its leaves after washing.
Add a large pinch of salt. Heat gently until the
spinach has wilted, then remove from the heat and
drain, reserving any liquid. Chop finely.
Heat he oil in a large pan and cook the onion,
garlic, and chile for 4 -5 minutes until softened.
Stir in the rice until well coated, then pour in
the stock and reserved spinach liquid.
Bring to a boil, lower the eat and simmer for
10 minutes. Add the spinach and cook for 5 - 7
minutes longer until the rice is tender. Note
if using long grain white rice cooking time
will be longer. Season with salt and
pepper. Serve with Pecorino cheese OR gluten
free soy sauce for an Asian flavor.
Originally Submitted
8/22/2016
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