Creamy Arborio Rice and Mushroom Soup
This delightful Creamy Arborio Rice and Mushroom Soup is a comforting blend of earthy flavors and creamy textures, inspired by the seasonal bounty of acorn squash and vibrant herbs. The dish begins with a fragrant sauté of onions, garlic, and celery, followed by tender cremini mushrooms that create a rich base. Arborio rice adds creaminess as it cooks to perfection, while the sweet and nutty acorn squash provides a delightful contrast. Finished with a hint of fresh lemon juice and aromatic rosemary, this soup is perfect for cozy dinners or as a hearty lunch. Top with thinly sliced pecorino romano cheese for added richness, or keep it vegan for a lighter option. Serve warm and enjoy the symphony of flavors!
N/A
Servings
150
Calories
13
Ingredients
Ingredients
olive oil
1 (tablespoon)
onions
2 (cups, finely chopped)
celery
1 (stalk, with leaves, finely chopped)
garlic
3 (cloves, minced)
cremini mushrooms
2.5 (cups, sliced)
arborio rice
0.5 (cup)
fresh rosemary
1 (teaspoon, minced (or 1/2 tsp if dry, crushed))
vegetable stock
4 (cups)
acorn squash
16 (ounces, peeled, seeded, and cut into 1/2 inch dice (about 2 cups))
lemon zest
1 (teaspoon, thin strips)
fresh lemon juice
2 (teaspoons)
salt and pepper
to taste
pecorino romano cheese
to taste (thinly sliced (optional for vegan version))
Instructions
1
In a large pot, heat the olive oil over medium heat. Add the finely chopped onions, minced garlic, and chopped celery, cooking until the onions are translucent and aromatic, about 5 minutes.
2
Stir in the sliced cremini mushrooms and continue cooking until they soften, approximately 5 more minutes.
3
Add the arborio rice and minced rosemary, stirring well to coat the rice with oil and let it toast slightly for about 2 minutes.
4
Pour in the vegetable stock along with the diced acorn squash and lemon zest strips. Raise the heat to high and bring the mixture to a rolling boil.
5
Once boiling, reduce the heat to low, cover the pot, and let it simmer, stirring occasionally, until both the rice and squash are tender, about 12 minutes.
6
After cooking, gently stir in the fresh lemon juice and season with salt and pepper to taste.
7
Ladle the soup into bowls and top each serving with slices of pecorino romano cheese, if desired. For a vegan version, simply omit the cheese.
Nutrition Information
5g
Fat
20g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Creamy Arborio Rice and Mushroom Soup.
What type of rice provides the creaminess in this dish?
Arborio rice is used to add a creamy texture as it cooks.
How many calories are in a serving of this soup?
There are 150 calories per serving.
Is this recipe suitable for vegans?
Yes, it can be made vegan by simply omitting the optional pecorino romano cheese.
What kind of mushrooms are used in this recipe?
The recipe calls for 2.5 cups of sliced cremini mushrooms.
Which squash variety is included in the soup?
The recipe uses 16 ounces of peeled, seeded, and diced acorn squash.
How much vegetable stock is needed?
You will need 4 cups of vegetable stock.
What is the fat content per serving?
Each serving contains 5g of fat.
How long should the rice toast before adding liquid?
The arborio rice should be toasted for about 2 minutes after being stirred in.
Can I use dried rosemary instead of fresh?
Yes, you can use 1/2 teaspoon of dry, crushed rosemary instead of 1 teaspoon of fresh minced rosemary.
What are the primary aromatics used in the base?
The aromatics include onions, garlic, and celery.
How many grams of protein are in this soup?
Each serving provides 4g of protein.
How long should the soup simmer?
After reaching a boil, reduce the heat and let it simmer for about 12 minutes.
What citrus elements are added to the soup?
The recipe uses 1 teaspoon of lemon zest strips and 2 teaspoons of fresh lemon juice.
How much olive oil is required?
The recipe requires 1 tablespoon of olive oil.
What is the total carbohydrate count per serving?
There are 20g of carbohydrates per serving.
How many garlic cloves are included?
The recipe calls for 3 minced cloves of garlic.
What size should the acorn squash be diced into?
The acorn squash should be cut into 1/2 inch dice.
When do you add the lemon juice?
Fresh lemon juice is stirred in after the cooking process is complete.
How many ingredients are listed in this recipe?
There are 13 ingredients in total.
What garnish is recommended for non-vegan diners?
Thinly sliced pecorino romano cheese is recommended as a topping.
How long do the onions, garlic, and celery need to sauté?
They should be cooked until the onions are translucent and aromatic, about 5 minutes.
What amount of arborio rice is needed?
The recipe requires 0.5 cup of arborio rice.
Do you keep the leaves on the celery?
Yes, the recipe specifies using 1 stalk of celery with leaves, finely chopped.
What should the consistency of the squash and rice be after simmering?
Both the rice and the squash should be tender.
Is the lemon zest added as a juice or strips?
The recipe uses 1 teaspoon of thin strips of lemon zest.
What is the first step of the instructions?
Heat olive oil in a large pot over medium heat and sauté the onions, garlic, and celery.
How much onion is required?
The recipe calls for 2 cups of finely chopped onions.
Should the pot be covered while simmering?
Yes, the instructions say to cover the pot during the 12-minute simmer.
How is the soup served?
The soup is ladled into bowls, served warm, and optionally topped with cheese.