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Rice, potato & pecorino soup

Method

  • Heat a little oil in a large heavy-bottomed pot and briefly sauté the potatoes, onion, carrots, celery and leeks.
  • Add about 1½ litres stock with seasonings. Stir well and gently cook until the vegies are fairly tender.
  • Then add the rice and bay leaves. Toss well and cook until the rice is tender, adding more stock if needed.
  • Add the spinach with the cheese. Mix well and briefly cook.
  • Serve in individual bowls with good crusty bread on the side.

Ingredients

  • olive oil
  • 500 gm chats (baby potatoes), peeled & diced
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2-3 celery stalks, diced
  • 1-2 leeks, washed well & diced
  • 1½-2 litres vegetable or chicken stock
  • sea salt & freshly ground pepper
  • 200 gm Arborio (or any risotto) rice
  • 2 bay leaves
  • 2 good handfuls spinach
  • 100 gm grated pecorino cheese (or parmesan)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm