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Name: Risotto Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 5 oz Frozen green beans; 1 Onion chopped; 5 oz Frozen peas; 2 Carrots, chopped; 5 oz Frozen spinach, chopped; 15 oz Can of tomatoes, chopped; 1 1/4 c Arborio rice; 1 ts Fines herbes; 1 ts Cilantro; 4 Cloves garlic, chopped; 15 oz Can of corn; 4 c Vegetable stock; 2 Celery sticks, chopped; Salt and pepper

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INGREDIENTS

5 oz Frozen green beans
1 Onion ; chopped
5 oz Frozen peas
2 Carrots, chopped
5 oz Frozen spinach, chopped
15 oz Can of tomatoes, chopped
1 1/4 c Arborio rice
1 ts Fines herbes
1 ts Cilantro
4 Cloves garlic, chopped
15 oz Can of corn
4 c Vegetable stock
2 Celery sticks, chopped
Salt and pepper

Servings

INSTRUCTIONS

Saute the onion and garlic in a couple of tablespoons of vegetable stock until the onion is translucent. Add the rice and brown for 3 - 5 minutes. Add the carrots, celery, spinach, peas, and green beans. (Frozen stuff still frozen.) Cook on medium high heat, stirring occasionally, until everything has defrosted and the rice has absorbed the liquid from the vegetables. Add 1 cup of the remaining vegetable stock and cook, stirring occasionally, until the rice absorbs the stock. Repeat a cup at a time with the rest of the stock. Add the corn, tomatoes, and spices. Cook until the liquid is mostly absorbed. Posted by Karen Murphy <74111.672@compuserve.com> to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Risotto Soup

5 oz Frozen green beans
1 Onion chopped
5 oz Frozen peas
2 Carrots, chopped
5 oz Frozen spinach, chopped
15 oz Can of tomatoes, chopped
1 1/4 c Arborio rice
1 ts Fines herbes
1 ts Cilantro
4 Cloves garlic, chopped
15 oz Can of corn
4 c Vegetable stock
2 Celery sticks, chopped
 Salt and pepper

Saute the onion and garlic in a couple of tablespoons of vegetable stock  until the onion is translucent. Add the rice and brown for 3 - 5 minutes.    Add the carrots, celery, spinach, peas, and green beans. (Frozen stuff  still frozen.)  Cook on medium high heat, stirring occasionally, until  everything has defrosted and the rice has absorbed the liquid from the  vegetables.    Add 1 cup of the remaining vegetable stock and cook, stirring occasionally,  until the rice absorbs the stock. Repeat a cup at a time with the rest of  the stock.    Add the corn, tomatoes, and spices.  Cook until the liquid is mostly  absorbed.    Posted by Karen Murphy <74111.672@compuserve.com> to the Fatfree Digest  [Volume 13 Issue 21] Dec. 22, 1994.    FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with  permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using  MMCONV.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (436g)
Recipe Makes: 6 Servings

Calories: 219
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 697.4mg		24 %
Potassium 231.7mg		6 %
Total Carbohydrate 47.3g		14 %
	Dietary Fiber 4g	16 %
	Sugars, other 43.3g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 219

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