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.
So here we go, first we make a sticky risotto with lots of parmesan (you can use some left-over risotto or cooked rice) and while this is happening, we make a 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. You’ll love it, I promise.
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Ingredients
risotto
- 100 g arborio rice
- 1 tbs butter
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 450 ml vegetable broth
- 30 g grated parmesan
- salt and black pepper
broth
- 1 L vegetable broth
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 50 g spinach
- 1 can giant butter beans, drained
- 2 tbs olive oil
- salt and black pepper
finishing touch
- a squeeze of lemon
- chopped dill and chives
- thinly sliced garlic toasted in olive oil
- 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-over risotto or cooked rice and add Parmesan.
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. Season with salt and pepper.
Make small rice balls, or add the risotto straight to the soup, serve topped with dill, chives, toasted garlic and a splash of lemon juice and chili oil. Enjoy.
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If you try this recipe, let me know! Leave a comment don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings. I’d love to see what you’re making. Happy cooking!
And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.
If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!
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*kcal per serving – Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.