Spinach And Rice Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.