Zuppa Di Riso E Pecorino Romano (rice&pecorin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Italian, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 2/3 | c | Arborio Italian rice |
| 5 | oz | Pecorino Romano cheese |
| flaked | ||
| 1 | Cabbage, julienne | |
| 1 | Onion, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1 | Celery stick, finely chopped | |
| 1 | Garlic, finely chopped | |
| Extra virgin olive oil | ||
| Salt | ||
| Fresh ground black pepper |
INSTRUCTIONS
In a saucepan, saute the onion in a bit of oil over medium high heat until transparent. Then add the celery, carrot and garlic, and cook for 2 minutes. Add the cabbage and cook the vegetable mixture for a few minutes. Then cover with hot water, season with walt and pepper, and simmer uncovered for 45 minutes. Add the rice and cook for 15 minutes longer. Add the cheese, stir gently and turn off the heat immediately. Cover and let stand for 5 minutes before serving.
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 91.2mg
Potassium: 100.5mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.5g
Protein: <1g