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    You are in: Home / Recipes / risotto soup Recipe
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    risotto soup

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 18, 2005

      This is a thick and hearty soup that really hits the spot on a cold autumn evening. I added a handful of dried shitake mushrooms and some rind from the cheese for extra flavor. I also added some salt and pepper to taste. Delicious!

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    • on January 15, 2004

      Great soup, So easy to make and tasty. DH loved it. I only used 1/2 cup Risotto rice. Glad that i did, as we like a soupy soup. I think it would be to much with the 3/4 cup. I also used frozen aspargus, it worked great. Thank you Chia, for another winner.

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    • on January 10, 2011

    • on June 03, 2008

      Made and enjoyed for ZWT 4. This was a lovely change to normal risotto but the end result was a bit bland for me. I added some bacon and champignons and it was great so thanks for posting

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    • on May 30, 2008

      So thick I added an extra cup of chicken broth to the pot. Very good as taste goes. Made for the Italian Risotto Challenge ZWT4

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    • on January 26, 2008

      Loved it! Very nice flavor. I didn't have lemon zest so used lemon juice instead, which I added near the end. Thanks for posting, Chia.

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    Nutritional Facts for risotto soup

    Serving Size: 1 (585 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.1
     
    Calories from Fat 89
    26%
    Total Fat 9.9 g
    15%
    Saturated Fat 3.6 g
    18%
    Cholesterol 12.5 mg
    4%
    Sodium 1228.5 mg
    51%
    Total Carbohydrate 44.3 g
    14%
    Dietary Fiber 5.1 g
    20%
    Sugars 6.0 g
    24%
    Protein 18.4 g
    36%

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