Description
A delightful and creamy risotto-style soup that combines elegance with simplicity, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup peas
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in Arborio rice and cook for 1-2 minutes until lightly toasted.
- Gradually add vegetable broth, one cup at a time, stirring frequently until absorbed.
- Once the rice is creamy and al dente, stir in heavy cream, peas, and Parmesan cheese.
- Season with salt and pepper to taste, and serve hot.
Notes
- For a vegan version, substitute heavy cream with coconut cream and omit Parmesan cheese.
- Feel free to add other vegetables like spinach or asparagus for added flavor.
- This soup can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Creamy Risotto-Style Soups, Easy Soup Recipes, Elegant Soups, Italian Cuisine