Spinach & rice soup

Ingredients

Spinach 2 bunches

Arborio rice 100 gms

Shallots 50 gms

Olive oil 10 ml

• Butter 50 gms
• Salt to taste

Black pepper powder 10 gms

• Bay leaf 1 nos

Vegetable stock 200 ml

• Lemon 1 no

Procedure

1. 1. In a large pot heat oil add bay leaf and shallots and cook till translucent.
2. 2. Add blanched spinach and took till its raw flavor is removed.
3. 3. Add uncooked rice and stir for few minutes and gradually add vegetable stock and continue to cook.
4. 4. Season with salt and black pepper powder and finish off with lemon juice.
5. 5. Garnish with fresh parsley and Parmesan cheese.