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Broccolini and rice soup

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

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

Method

  • 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.

Source: taste.com.au

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