• Spinach And Rice Soup

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    • 1 1/2 lb Fresh Spinach, washed
    • 3 Tbsp. Extra Virgin Extra virgin olive oil
    • 1 sm Onion, finely minced
    • 2 x Garlic Cloves, finely minced
    • 1 sm Fresh Red Chili, seeded and finely minced
    • 4 ounce Risotto Rice
    • 5 c. Vegetable Stock
    • 4 Tbsp. Grated Pecorino cheese
    •     Salt And Pepper To Taste


    1. Place the spinach in a large pan with just the water which clings to its leaves. Add in a healthy pinch of salt. Heat till the spinach has wilted, then removed from the heat and drain, reserving any liquid.
    2. Either chop the spinach finely using a large knife or possibly place in a food processor and process briefly to achieve a fairly coarse puree.
    3. Heat the oil in a large pan and gently cook the onion, garlic and chili for 4-5 min till softened but not browned. Stir in the risotto rice till well coated with the mix.
    4. Pour in the stock and reserved spinach liquid. Bring to the boil, reduce the heat and simmer for 10 min.
    5. Add in the spinach, with salt and pepper to taste. Cook for 5-7 min more, till the rice is tender. Check the seasoning and serve in heated soup plates or possibly bowls, with the Percorino cheese sprinkled over.

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