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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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 |
salt |
pepper |
4 tablespoons pecorino cheese, grated |
Directions:
1. 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.
2. Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
3. 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.
4. 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.
5. 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.
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