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Broccolini and rice soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Hearty and healthy rice soup, perfect for a light lunch or dinner starter with crusty bread and shaved parmesan.
Ingredients:
  • 20g butter
  • 4.60 gm 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) 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
Instructions:
  • In a saucepan over medium heat, melt butter with oil. Cook pancetta and onion until pancetta is crisp, about 5 minutes. Add rice and broccolini, stirring to coat.
  • Pour in the stock and add the bay leaf, let it come to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 25 minutes or until the rice is tender. Finally, season with salt and pepper to taste.
  • Serve the soup in individual bowls, garnish with Parmesan cheese, drizzle with olive oil, and accompany it with crusty bread.

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