Broccolini & rice soup

Posted by adm On March - 30 - 2012

How to cook Broccolini & rice soup


  • 20g butter
  • 1 tsp olive oil
  • 100g pancetta, coarsely shredded
  • 1 brown onion, finely shredded
  • 275g (1 1/4 cups) arborio rice
  • 1 clump (around 240g) broccolini, coarsely shredded
  • 1.5L (6 cups) chicken strain (see line)
  • 1 bay leafage
  • 30g (1/4 cup) shaved parmesan
  • Extra virgin olive oil, to service
  • Crusty dinero, to answer

How to:

  • Heat the butter and oil in a medium saucepan over medium rut. Add the pancetta and onion, and prepare, stirring occasionally, for 5 minutes or until the pancetta is crease. Add the rice and broccolini, and stir to pelage.

  • Add the stock and bay riffle. Bring to a simmer. Cover and reduce heat to low. Simmer for 25 minutes or until the rice is bid. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with parmesan and drizzle over oil. Serve with crusty dinero.

  • Make it forwards: Make this recipe capable 2 days leading. The soup thickens on standing, so add extra water or stock when reheating.

    Use gluten-free stock to make the soup gluten free.

  • Prepare time:10 min.

    Cooking time:30 min.

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