Music: Stevie Wonder
For lunch yesterday, I made a soup from Nava Atlas’ latest book. Alas, I forgot to take a picture of it. I thought I'd take a picture today but the arborio rice had kind of expanded so the effect wasn't as nice as yesterday. Anyway, here's how I made it:
Arborio Rice Soup with Spring Vegetables
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
32-oz carton vegetable broth (I used 1 cube bouillon with 2 C water)
4 C water
3/4 C raw arborio rice
1 C mushrooms, chopped (I used combo of white & Portobello)
1 tsp dried basil
2 C slender asparagus stalks, cut into 1/2-inch pieces
1 C fresh or frozen peas (the recipe said to thaw them, but I said, “yeah, right”)
1 C diced fresh tomatoes (I used canned since MI tomatoes aren’t ready yet)
1/4 C minced fresh parsley
Sea salt & fresh ground pepper to taste
Heat oil in a stock pot. Add onion & garlic & saute over medium-low heat until both are golden, taking care not to brown the garlic.
Add the broth, 2 C of the water, rice, mushrooms & basil. Bring to boil then lower heat to simmer, cover, & let cook for 15-20 minutes or until rice is tender.
Stir in asparagus & remaining 2 C water, cover & cook 5 minutes.
Add peas, tomatoes, & parsley. Heat through then add more water as needed if it seems too thick. Season with salt & pepper to taste.