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Risotto Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RISOTTO SOUP
 Categories: Digest, Dec.
      Yield: 6 Servings
 
      4 c  Vegetable stock
      1    Onion, chopped
      4    Cloves garlic, chopped
  1 1/4 c  Arborio rice
      2    Carrots, chopped
      2    Celery sticks, chopped
      5 oz Frozen spinach, chopped
      5 oz Frozen peas
      5 oz Frozen green beans
     15 oz Can of tomatoes, chopped
     15 oz Can of corn
      1 ts Cilantro
      1 ts 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
 
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