Is there really a soup season? I’m not sure, I’m a soup eater all the time sort of human. Each season brings on new ingredients that yield different and flavorful soups. And I don’t think anyone would mind a little bit of soup, especially with this kind of weather in May. So here we go, my current favorite soup.
First make a sticky risotto with lots of parmesan (you can use some left-over risotto) and while this is happening make this tasty vegetable broth with spinach and giant beans. Then form some rice balls and serve. If you’re short on time, you can just add the risotto to the soup. It’s so fast and simple as you prefer. I like green things, so there’s a little tangle of chives and dill on top of this as well. For a perfect finishing touch add some roasted garlic and chili oil. I promise, you’ll love it.
Ingredients
risotto
- 100 g arborio rice
- 1 tbs butter
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 450 ml homemade vegetable broth
- thyme
- 30 g freshly grated parmesan
broth
- 1 L homemade vegetable broth
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 50 g spinach
- 1 can giant butter beans, drained
- 2 tbs olive oil
finishing touch
- a squeeze of lemon
- dill, chives
- thinly sliced roasted garlic
- chili oil
Instructions
In a large pot, heat the butter, add shallot and garlic, cook until softened. Add rice, stir for 2 minutes, add thyme and add 100 ml hot vegetable broth, stir and add 100 ml more and when that is absorbed as well, add more. Do this on a very low heat, it takes about 20 minutes. Then turn off the heat. Add parmesan cheese, stir and leave to rest covered for 5 minutes. Stir, season with black pepper if needed and set aside. You can make the risotto beforehand or use some left-overs.
In a large pot, heat the olive oil, cook the shallot and garlic until soft. Add vegetable broth and bring to a boil. Add spinach and giant beans, cook for 2 minutes more.
Make small rice balls, or add the risotto straight to the soup, serve topped with dill, chives, roasted garlic and a splash of lemon juice and chili oil. Enjoy.
I’m with you on soup. It can be a wonderful thing to eat all year round. Absolutely love your recipe. I’m a big fan of butter beans, but adding risotto balls as well is such a brilliant idea. It makes a simple soup into a veritable feast.
Absolutely, happy you like this Choclette!
I’ve never come across rice balls like this in a soup and the idea really really appeals. I love the simple and clean flavours you’ve combined here.
thanks so much! so happy you love this
This looks so delicious. The risotto balls are a lovely idea. I’ll definitely give this a try!
amazing! looking forward for your thoughts
Never had Risotto in a soup. This sounds so tempting and delicious to me. And I can totally has soup all year round, especially if it looks this stunning ????
Thanks Esha!! So happy you like this!
It sounds delicious! I eat soup all year round but definitely eat it and make it more often in autumn and winter.