Rice and potatoes

By • September 21, 2015 0 Comments

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Rice and potatoes


Author Notes: Lots of recipes and foods bring me back to my childhood in Southern Italy. But perhaps none other more so than this dish. Unpretentious, casual and even possibly considered ‘peasant food’; many a chilly night we’d fill our tummies with this meal. It’s satisfying and comfort food to the max. While you can use any rice, the Arborio surely makes it creamier. If you prefer a drier soup, you can use a little bit less water, while if you prefer a more watery soup, simply add an extra cup or so or water.Francesca

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Serves 4-6, depending on size of soup bowl

  • 1 small onion, diced
  • 1 fresh tomato, diced
  • 2 tablespoons canned tomato sauce
  • 1 tablespoon roughly chopped parsley
  • 2 medium carrots, diced or thinly sliced
  • 1 celery stalk, diced or thinly sliced
  • 3 medium potatoes, cut in small cubes
  • 1 teaspoon salt
  • 1/2 vegetable bullion
  • 1 cup Arborio rice
  • Grated Parmiggiano Reggiano cheese (optional)
  1. Add 8 cups of water to a large soup pan Add the first 10 ingredients to the soup pan and bring to a boil
  2. Add the first 10 ingredients to the soup pan and bring to a boil
  3. Allow to boil for about 7-8 minutes until all ingredients blend and gain flavor
  4. Add the rice and lower the heat to about medium, stirring to make sure it does not dry out and keeps it’s soupy consistency. If it looks like it’s drying out, add a ½ to 1 cup of water and lower the heat.
  5. Continue cooking until rice is cooked. About 18 minutes total from the time you added it to the soup pan.
  6. Plate in bowls and top with Parmiggiano Reggiano cheese, if desired

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