Risotto Style Soup
Experience comfort and elegance in every spoonful with this Risotto Style Soup, a creamy and hearty twist on classic risotto. Made with Arborio rice, this recipe combines the luxurious texture of risotto with the warmth of a satisfying soup. Infused with rich flavors from sautéed onions, garlic, and a splash of dry white wine, it’s gently simmered with vibrant vegetables like carrots, celery, and zucchini for a wholesome, nourishing depth. Finished with a touch of Parmesan cheese and optional heavy cream for added silkiness, this dish is perfect for cozy dinners or impressing guests. Serve it piping hot, garnished with fresh parsley, for a meal that's as comforting as it is sophisticated. Ready in under an hour, this recipe is your go-to for a one-pot delight that’s irresistibly flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 0.5 cup dry white wine
- 6 cups chicken or vegetable broth, warmed
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 medium zucchini, diced
- 0.5 cup Parmesan cheese, grated
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
Instructions
In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the arborio rice to the pot and stir constantly for 2 minutes, toasting the rice until it is lightly golden and coated with the oil and butter mixture.
Pour in the white wine and cook, stirring frequently, until most of the liquid has evaporated, about 2-3 minutes.
Gradually add the warmed broth, about 1 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more.
After 15 minutes of cooking and adding broth, stir in the diced carrot, celery, and zucchini. Continue to add broth and stir until the rice is creamy and tender, about 10-15 more minutes.
Once the rice is fully cooked, stir in the Parmesan cheese and heavy cream (if using) until well combined and creamy. Season with salt and freshly ground black pepper to taste.
Ladle the risotto-style soup into bowls and garnish with chopped fresh parsley. Serve immediately while hot and enjoy.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 8367 mg | 364% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 18.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1631 mg | 35% | |
*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.
