Italian Rice Soup
Number of Serving: 4 servings
Preparation Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes
-1 medium onion peeled
-3 medium carrots peeled
-2 medium turnips peeled
-3 tbsp Sonoma Farm dipping oil
-1 1/2 quarts vegetable broth
– (1/2 cup) Arborio rice
-salt to taste
-Freshly ground black pepper to taste
-Freshly grated Parmesan cheese
-Finely dice the onion, carrots and turnips.
-Heat the dipping olive oil in a large saucepan over a medium heat. Add the vegetables and saute’ until well coated with oil for about 1 minute.
-Add the broth and increase the heat to high. When the stock is boiling add the rice, reduce the heat to medium, and simmer, check if the rice is cooked after about 16 minutes.
-Rice should be al dente, or firm to the bite, do not overcook.
-When the rice is done season the soup with salt and pepper
Serve immediately with Parmesan cheese at the table.