Recipe - Risotto Soup

4 cup Vegetable stock
1 Onion, chopped
4 Cloves garlic, chopped
1 One fourth cup Arborio rice
2 Carrots, chopped
2 Celery sticks, chopped
5 ounce Frozen spinach, chopped
5 ounce Frozen peas
5 ounce Frozen green beans
15 ounce Can of tomatoes, chopped
15 ounce Can of corn
1 teaspoon Cilantro
1 teaspoon Fines herbes
Salt and pepper

Saute the onion and garlic in a couple of tablespoons of vegetable stock
until the onion is translucent. Add the rice and brown for 3 5 minutes.

Add the carrots, celery, spinach, peas, and green beans. (Frozen stuff
still frozen.) Cook on medium high heat, stirring occasionally, until
everything has defrosted and the rice has absorbed the liquid from the
vegetables.

Add 1 cup of the remaining vegetable stock and cook, stirring occasionally,
until the rice absorbs the stock. Repeat a cup at a time with the rest of
the stock.

Add the corn, tomatoes, and spices. Cook until the liquid is mostly
absorbed.

Posted by Karen Murphy 74111.672@compuserve.com to the Fatfree Digest
[Volume 13 Issue 21] Dec. 22, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip