Warming Spinach and Rice Soup Recipe
 The
chili adds just a flicker of fire to this light and fresh-tasting soup,
made using very young spinach leaves and risotto rice.
Ingredients: (Serves 4)
675 g/1.5 fresh spinach, washed
45 ml/3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chili, seeded and finely
chopped
115 g/4 oz/generous 0.5 cup risotto rice
1.2 liters/2 pints/5 cups vegetable stock
60 ml/4 tablespoons grated (shredded)
Pecorino cheese
Salt and ground black pepper to taste
Method:
Place the spinach in a large pan with just
the water that clings to its leaves. Add a pinch of salt. Heat until the
spinach has wilted, then remove from the heat and drain, reserving any
liquid.
Either chop the spinach finely using a large
knife or place in a food processor and process briefly to achieve a fairly
course puree. Heat the oil in a large pan and gently cook the onion,
garlic and chili for 4-5 minutes until softened but not browned. Stir in
the risotto rice until well coated with the mixture.
Pour in the stock and reserved spinach
liquid. Bring to the boil, reduce the heat and simmer for 10 minutes. Add
the spinach, with salt and pepper to taste. Cook for 5-7 minutes more,
until the rice is tender. Check the seasoning and serve in heated soup
plates or bowls, with the Pecorino cheese sprinkled over.
Happy Cooking,
Carol |
