Spinach and Rice Soup
Ingredients:
2 tbsp olive oil
1 red onion, finely chopped
2 sticks celery, diced
2 garlic cloves, crushed
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 bay leaf
zest of 1 lemon
2 tsp grated nutmeg
a pinch of cayenne pepper
125g/4oz/½ cup risotto rice
1.2 litres/2 pints/5 cups vegetable stock
450g/1lb baby spinach leaves
4 heaped tsp pesto sauce
salt and ground black pepper
freshly grated Parmesan to serve
Method:
1 Heat the oil in a pan. Add the red onion, celery, garlic, herbs, lemon zest and spices, then cook gently, stirring occasionally, over a low heat for 5 minutes.
2 Add the rice and cook for 1 minute, stirring to coat all the rice grains until they are glistening with oil. Add the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes or until the rice is tender.
3 Stir in the spinach and cook gently for 2 minutes, then season to taste with salt and pepper. Remove and discard the lemon zest and bay leaf.
4 Ladle the soup into four warmed bowls and swirl in the pesto. Sprinkled over the grated Parmesan and serve.
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