Minestra di Riso
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5
2 reviews
Excellent
Minestra di Riso
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A really simple and delicious Italian Rice Soup (Minestra di Riso) made with vegetables, arborio rice, fresh parsley and topped with lots of Parmigiano Reggiano. A soothing soup to keep you warm and cosy.
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Ingredients
- 1 large carrot or 2 small, finely chopped
- 1 tick celery finely chopped
- 1 brown onion finely chopped
- 1 whole clove garlic
- 1 cup (200g) arborio rice
- 8.5 cups (2 litres) chicken stock or veg stock, low-sodium
- 1 small handful parsley finely chopped, fresh
- parmigiano reggiano for serving
- salt
- black pepper
- 1 tablespoon olive oil
Instructions
- Add 1 tablespoon of olive oil to a large pot and heat on a medium heat. Add the chopped vegetables with 1 whole, peeled clove of garlic and saute the veg for 10-15 minutes until soft but not browned.
- Tip: if you are using low sodium stock you can sprinkle the vegetables with a little salt as the saute.
- When the veg has softened add the stock and bring it to a boil. Once boiling add the rice and cook uncovered until cooked through (about 20 minutes).
- When the rice is done turn off the heat and taste for seasoning. Add salt and pepper as needed.
- Add the chopped fresh parsley and stir into the soup. Serve in bowls topped with a generous grating of Parmigiano Reggiano.
Notes
- Good quality stock - using good quality stock makes all the difference here (either chicken or vegetable). If it's store-bought, try to buy low-sodium stock so you can adjust the salt to taste. Some store-bought stocks can be way to salty.
- Other herbs to add - if you don't like or have parsley you can add a sprig of fresh rosemary or thyme at the same time as the veg. Remove it along with the garlic when the soup is done. You could also try fresh basil.
- Add chicken - shredded roast chicken is a really nice addition. If you have some, add it in a few minutes before the end to heat through.
- Leftovers - don’t reheat leftovers more than once. If you don’t plan on eating all of the soup right away I recommend cooking the rice separately in either salted water or stock as the rice will get softer the longer it is left in liquid.
- Chop double the veg - if you prep double the amount of vegetables you can freeze half for another day. It makes this soup even quicker and easier to make.
- Good quality stock - using good quality stock makes all the difference here (either chicken or vegetable). If it's store-bought, try to buy low-sodium stock so you can adjust the salt to taste. Some store-bought stocks can be way to salty.
- Other herbs to add - if you don't like or have parsley you can add a sprig of fresh rosemary or thyme at the same time as the veg. Remove it along with the garlic when the soup is done. You could also try fresh basil.
- Add chicken - shredded roast chicken is a really nice addition. If you have some, add it in a few minutes before the end to heat through.
- Leftovers - don’t reheat leftovers more than once. If you don’t plan on eating all of the soup right away I recommend cooking the rice separately in either salted water or stock as the rice will get softer the longer it is left in liquid.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
113mg
(5%)
Potassium
391mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1743IU
(35%)
Vitamin C
3mg
(3%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 113mg | 5% |
| Potassium | 391mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1743IU | 35% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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