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Risotto Soup

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Risotto Soup combines the creamy texture of risotto with the comforting warmth of a brothy soup. It’s easy, versatile, and perfect for cozy weeknights or hearty starters.

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, sliced (optional)
  • 1 cup Arborio rice
  • 1/2 cup white wine (optional)
  • 6 cups vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream or half-and-half (optional)
  • 1 tablespoon chopped fresh herbs (parsley or thyme)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Add mushrooms if using and cook until they release moisture and soften.
  4. Stir in Arborio rice and toast for 1–2 minutes, stirring constantly.
  5. Pour in white wine (if using) and stir until mostly evaporated.
  6. Add broth 1 cup at a time, stirring occasionally and letting rice absorb some liquid before adding more.
  7. Continue cooking for 20–25 minutes, or until rice is tender but still slightly al dente.
  8. Stir in Parmesan cheese and heavy cream (if using). Season with salt and pepper to taste.
  9. Finish with chopped fresh herbs. Serve hot.

Notes

  • Use short-grain rice alternatives like Carnaroli if Arborio is unavailable.
  • Adjust consistency by adding more or less broth depending on preference.
  • To make vegan, use olive oil, vegetable broth, and dairy-free cheese or skip it entirely.
  • Leftovers will thicken; add extra broth when reheating.
  • Great with spinach, kale, or peas added in the last few minutes of cooking.

Nutrition

Find it online: https://thefamilycooking.com/risotto-soup/