Recipe by CaliforniaJan
Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."
Top Review by Boomette
I love the taste of this soup. It would be 5 stars for the taste. What makes me give 4 stars is the consistency of the soup. It's too thick. I don't know why. I used the 5 cups of stock (chicken stock). The risotto rice absorbed all the liquid I think. I omitted the red chili pepper. Thanks CaliforniaJan. Made for Holiday tag.
- 1 1⁄2 lbs fresh Baby Spinach, washed
- 3 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small fresh red chili pepper, seeded and finely chopped
- 1 cup risotto rice
- 5 cups vegetable stock
- 4 tablespoons pecorino cheese, grated
Directions See How It's Made
- Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
- Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
- Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
- Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
- Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.