Risotto Soup Recipes

CHICKEN RISOTTO SOUP

Steps:

• Preheat large saucepan on medium-high 2-3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3-4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
• Stir in rice and spinach; cook 1-2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
• Reduce to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
• Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.

RISOTTO SOUP

Steps:

• heat oil in a large saucepan.
• add onions and saute for 2 minutes.
• add rind and cook 2 minutes more add rice and cook 3 minutes.
• stir in chicken broth, bring to boil.
• cover and simmer for 10 minutes.
• stir in asparagus, spinach, nutmeg.
• cook for 2 minutes until asparagus is tender.
• ladle into serving bowls, sprinkle with grated parmesan cheese, serve.