Arborio Rice And White Bean Soup Recipes

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ARBORIO RICE AND WHITE BEAN SOUP



Arborio Rice and White Bean Soup image

Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
3 garlic cloves, minced
3/4 cup uncooked arborio rice
1 carton (32 ounces) vegetable broth
3/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 package (16 ounces) frozen broccoli-cauliflower blend
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups fresh baby spinach
Lemon wedges, optional

Steps:

  • In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

Nutrition Facts : Calories 303 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 861mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

SPRING ARBORIO RICE AND CHICKEN SOUP



Spring Arborio Rice and Chicken Soup image

Looking for a delicious dinner? Then check out this rice and chicken soup that's ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 tablespoons olive or vegetable oil
1 small onion, finely chopped (1/4 cup)
1 cup cubed cooked chicken
1 cup uncooked Arborio or other short-grain rice
6 cups ready-to-serve chicken broth
1/4 cup chopped fresh mint leaves
3 tablespoons chopped fresh parsley
1 package (10 ounces) frozen green peas
Freshly grated Parmesan cheese

Steps:

  • Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
  • Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
  • Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 1110 mg

EASY ARBORIO RICE



Easy Arborio Rice image

This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

2 tablespoons olive oil
1 small yellow onion, chopped (1 cup)
1 teaspoon coarse salt
2 cups Arborio rice
2 cloves garlic, minced
2 cups chicken broth
1 cup water

Steps:

  • Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
  • Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
  • Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
  • Remove from heat and let stand, covered, 5 minutes before serving.

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