Chef Chuck's Risotto Spinach Soup

Minestra di riso e spinaci

What a healthy, quick, simple and inexpensive soup to make. This soup was so comforting since there is still a chill in the air, on this Saturday, in mid March. I used fresh organic baby spinach and arborio rice for this dish. I grew these organic carrots in my greenhouse so tender and tasty. The essence of Italian cooking, has always been simplicity, so here we go.

Risotto Spinach Soup

1/2 pound fresh organic baby spinach

3 to 4 tablespoons extra virgin olive oil

1 small onion, finely chopped
1 carrot, finely chopped

2 garlic cloves, chopped
1 cup arborio rice

6 cups organic vegetable broth

1/4 cup pecorino cheese, grated

salt and pepper to taste

optional: red hot pepper flakes

Wash and place spinach in a large pan drizzle with olive oil, salt, pepper and cook on low heat. Turn spinach leaves till they wilt, remove from heat and place on cutting board, reserving any liquid. Chop spinach finely, set aside. In a large pot heat about 3 tablespoons olive oil and gently cook onions, carrots and garlic for 3 minutes. Add rice and coat with vegetable mixture, then add broth and any spinach liquid, bring to boil, cover and simmer 10 minutes. Add the spinach, salt and pepper to taste, partially cover pot and simmer another 5 minutes, until rice is tender. Drizzle extra virgin olive oil over soup and grate pecorino cheese on top and serve. Serves 4