Italian Risoni Soup Recipes
ONE POT CHICKEN, VEGETABLE & PARMESAN ORZO (RISONI)
Steps:
- Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
- Add garlic and onion, cook for 1 minute.
- Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
- Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
- Add risoni/orzo, stock and milk, then stir well.
- Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
- Add parmesan and spinach, stir through. Add salt and pepper to taste.
- Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
- Serve, garnished with parsley and more parmesan if desired!
Nutrition Facts : ServingSize 558 g, Calories 536 kcal, Carbohydrate 64.5 g, Protein 36.9 g, Fat 15 g, SaturatedFat 5.2 g, Cholesterol 67 mg, Sodium 858 mg, Fiber 5.3 g, Sugar 14.7 g
ITALIAN RISONI SOUP
Make and share this Italian Risoni Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in saucepan over high heat.
- Add fennel, carrot, zucchini,garlic and cook stirring 5 minutes until tender.
- Add consomme bring to boil.
- Add risoni and cook for 10 minutes stirring every so often.
- Add peas and cook for 2 minutes more.
- Remove from heat and stir in herbs and seasoning.
Nutrition Facts : Calories 131.6, Fat 4.1, SaturatedFat 0.8, Sodium 838.7, Carbohydrate 15.7, Fiber 3, Sugar 2.7, Protein 8.3
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