Risotto Soup
4 cup vegetable stock
1 onion, chopped
4 cloves garlic, chopped
1 1/4 cup arborio rice
2 carrots, chopped
2 celery sticks, chopped
5 oz frozen spinach, chopped
5 oz frozen peas
5 oz frozen green beans
15 oz can of tomatoes, chopped
15 oz can of corn
1 tablespoon cilantro
1 tablespoon fines herbes
salt and pepper to taste
Saute the onion and garlic in a couple of tablespoons of vegetable stock until the onion is translucent. Add the rice and brown for 3 - 5 minutes.
Add the carrots, celery, spinach, peas, and green beans. (Frozen stuff still frozen.) Cook on medium high heat, stirring occasionally, until everything has defrosted and the rice has absorbed the liquid from the vegetables.
Add 1 cup of the remaining vegetable stock and cook, stirring occasionally, until the rice absorbs the stock. Repeat a cup at a time with the rest of the stock.
Add the corn, tomatoes, and spices. Cook until the liquid is mostly absorbed.
SO HOW'D IT GO?
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