Creamy Parmesan Rice And Vegetable Soup Recipe

About this recipe

A comforting and gluten-free dinner option featuring Italian rice, fresh vegetables, and a creamy parmesan finish. Perfect for solution seekers looking for a hearty yet simple meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Kg Yellow/White Onion 1kg
• 1 Kg Riseria Campanini Arborio Rice, 1Kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt

Instructions

1. 1. Heat 4 tablespoons of olive oil in a large pot over medium heat.
2. 2. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
3. 3. Stir in 1 diced onion and cook until softened, about 5 minutes.
4. 4. Add 1 cup of Italian rice, 2 cups of diced zucchini, and 2 cups of vegetable broth. Stir well to combine.
5. 5. Pour in 2 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
6. 6. Stir in 1 tablespoon of chopped parsley and 1/2 cup of grated parmesan cheese. Cook for an additional 5 minutes until the cheese is melted and the soup is creamy.
7. 7. Taste and adjust seasoning with salt and pepper as needed. Serve hot.