Risotto Soup

Transform your comfort food game with this rich and velvety Risotto Soup, a one-pot creation that combines the creamy decadence of risotto with the cozy warmth of a hearty soup. Infused with aromatic sautéed onions and garlic, tender arborio rice is gently cooked in a flavorful broth, enhanced with a splash of white wine for depth. Finished with Parmesan cheese, fresh spinach, and a touch of heavy cream, this dish achieves the perfect balance of indulgence and freshness. A squeeze of lemon and a sprinkle of parsley brighten every spoonful, making it a soulful yet elegant meal that's perfect for weeknight dinners or special occasions. Ready in just 40 minutes, this recipe is a must-try for fans of Italian-inspired cuisine.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 cup arborio rice
• 0.5 cups dry white wine (optional)
• 6 cups low-sodium chicken or vegetable broth
• 0.5 cups grated Parmesan cheese
• 0.25 cups heavy cream (optional)
• 2 cups fresh spinach leaves
• 0 to taste salt
• 0 to taste black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted.

Step 2

Add the diced onion and cook, stirring frequently, for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

Step 4

Add the arborio rice to the pot and stir constantly for 1-2 minutes to toast the rice lightly and coat it with the oil and butter.

Step 5

If using, pour in the white wine and stir until mostly evaporated, about 1-2 minutes.

Step 6

Gradually add the broth, one cup at a time, stirring frequently and allowing the liquid to absorb slightly before adding more. Continue this process until most of the broth is used, reserving about 1 cup for later. This will take approximately 20 minutes.

Step 7

Once the rice is tender and creamy, stir in the Parmesan cheese, heavy cream (if using), and spinach leaves. Cook for 2-3 minutes until the spinach is wilted.

Step 8

Season the soup with salt and black pepper to taste, and stir in the lemon juice for a hint of brightness.

Step 9

If the soup gets too thick, stir in the reserved broth to achieve your desired consistency.

Step 10

Serve hot, garnished with fresh parsley and an additional sprinkle of Parmesan if desired.

Nutrition Facts

Serving size	2129.2 grams (2129.2g)

Amount per serving	% Daily Value*
Calories	1259

Total Fat 77.30g	99%
Saturated Fat 33.40g	167%
Polyunsaturated Fat 2.70g
Cholesterol 138mg	46%
Sodium 3955mg	172%
Total Carbohydrate 88.40g	32%
Dietary Fiber 5.50g	20%
Total Sugars 9.90g
Protein 32.10g	64%

Vitamin D 0IU	0%
Calcium 688mg	53%
Iron 4mg	23%
Potassium 1067mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 10.9%

Carbs: 30.0%