Minestra di Riso e Spinaci (Spinach and Risotto Soup) with Parmesan Garlic biscuits

This soup is so yummy and turns out so creamy you will have no idea how good it is for you!  It is the perfect soup for a cold winter night. The risotto rice (also called Aborio) is the secret to this soup's creamy texture. Top it off with a sprinkling of parmiggiano reggiano (parmesan cheese).  I served this tonight with these FABULOUS parmesan garlic biscuits.  YUM!


Minestra di Riso e Spinaci (Spinach and Risotto Soup)

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• 1 onion, chopped
• 4 cloves garlic, minced
• 1 generous cup of aborio rice
• 16 oz. baby spinach
• 1 cup carrots, finely chopped
• 8 slices cooked turkey bacon (or regular bacon), crumbled
• 1 parmesan rind
• 2 tbsp. olive oil 
• 8 cups chicken stock or broth 
• salt and pepper to taste

In a large soup pot or dutch oven, cook the onion, carrots, and garlic in the olive oil over medium high heat until onion is translucent and carrots begin to sweat, about 5 minutes.  Add the rice, and stir until well coated with the olive oil.  Add the stock and the rind.  Turn heat up to high and bring to a boil.  Turn down to medium low and simmer for 20 minutes or until the rice is very soft and creamy.  Add more liquid if needed.  Remove the rind, and add the spinach and cook another minute until wilted and bright green.  Stir int he bacon.  Adjust seasoning as needed.  Serve immediately.

Parmesan Garlic Biscuits

• 2 cups all purpose flour
• 4 tsp. baking soda
• 2 tsp. sugar
• 1/2 tsp. salt
• 1 stick cold butter
• 2/3 cup milk
• 1 egg
• 3 tbsp. Pampered Chef Parmesan Garlic Oil Dipping Seasoning (or 1 1/2 each granulated garlic and parmesan cheese)
• 1/4 cup freshly grated parmesan cheese

Preheat oven to 450 degrees.  Mix together the flour, soda, sugar, salt, seasoning, and Parmesan cheese.   Cut in butter until mixture resembles coarse bread crumbs.  Mix in the egg and the milk until a stiff dough forms.  Knead dough 10-20 times and then roll out onto a dry surface.  If the dough is sticky, you can add a little flour to your surface.  Cut with a biscuit cutter.  Line up on a lightly greased cookie sheet (or an ungreased baking stone).  Bake 8-10 minutes or until golden brown and puffed up.  Serve with  more butter or plain! YUM!