Broccolini and rice soup

Broccolini and rice soup


This hearty, healthy rice soup can be enjoyed as a light lunch with crusty bread and shaved parmesan or as a starter for an evening meal.

The ingredient of Broccolini and rice soup

  1. 20g butter
  2. 1 teaspoon olive oil
  3. 100g pancetta, coarsely chopped
  4. 1 brown onion, finely chopped
  5. 275g (1 1/4 cups) arborio rice
  6. 1 bunch (about 240g) broccolini, coarsely chopped
  7. 1.5L (6 cups) Massel chicken style liquid stock (see note)
  8. 1 bay leaf
  9. 30g (1/4 cup) shaved parmesan
  10. Extra virgin olive oil, to serve
  11. Crusty bread, to serve

The instruction how to make Broccolini and rice soup

  1. Heat the butter and oil in a medium saucepan over medium heat. Add the pancetta and onion, and cook, stirring occasionally, for 5 minutes or until the pancetta is crisp. Add the rice and broccolini, and stir to coat.
  2. Add the stock and bay leaf. Bring to a simmer. Cover and reduce heat to low. Simmer for 25 minutes or until the rice is tender. Season with salt and pepper.
  3. Ladle the soup among serving bowls. Top with parmesan and drizzle over oil. Serve with crusty bread.

Nutritions of Broccolini and rice soup

calories: 225.855 calories
calories: 14 grams fat
calories: 5.5 grams saturated fat
calories: 9 grams carbohydrates
calories: 17 grams protein
calories: NutritionInformation

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